Author Notes: Think of the tales of the gingerbread cottage in the woods, or of Gingy in Shrek, if you’re a millennial like me. Smell the mixed scents of ginger, cinnamon and nutmeg in one – spicy and sweet. Inhale deeply, and add in some orange – sour-sweet, rum – sweet and lightly bittered, and a pinch of honey.
Of course, there’s no alcohol in this – I’m underage! But the flavours are present – sans bitterness, and pancakes incredibly fluffy with the psyllium husk. Don’t be fooled by the seemingly long list of ingredients, after all, it’s just a orange, pancake batter, and some rum extract, really.
—C Kwok
Serves: 1
Ingredients
For Gingerbread Pancakes
-
1/3
cup flour
-
1
teaspoon psyllium husk
-
1/3
teaspoon baking powder
-
1
tablespoon maple syrup/sweetener
-
1/4
teaspoon ground ginger
-
Pinch of
salt
-
1
egg
-
1/4
cup applesauce
-
1/2
teaspoon orange zest ; optional
For Honey-Rum poached Orange and Orange-Rum Cream
-
1
orange
-
1
cup water
-
1
teaspoon rum extract
-
1/4
cup greek yogurt
Directions
- Sift together flour, psyllium husk, baking powder, sweetener, if dry, cinnamon, ginger, nutmeg and salt.
- Stir in applesauce, egg and orange zest. Add in the sweetener now, if it’s a liquid. Whisk till a smooth batter forms.
- Heat a pan over medium heat, until a drop of water sizzles when it comes into contact. Spread pancake batter onto pan in 3-cm rounds, approximately 2 heaping tsp worth.
- Cook until a few bubbles appear, a minute or so, then flip and cook for half a minute more. Set aside.
-
For orange:
Boil water, 1/2 tsp rum extract, 1 tsp honey and salt.
Lower heat to a simmer, then add in 7 orange segments and simmer for 5 more minutes. -
For Cream:
Stir remaining ingredients together well. Layer between pancakes, add oranges, and serve. Enjoy.