Spiced Gingerbread & Zesty Lemon Pancakes – A Pancake Day Delight!

Pancake Day is almost here, and we have the perfect recipe to make it extra special!

This year, we’re elevating our pancakes by incorporating the warm, spiced crunch of Billington’s Gingerbread straight into the batter. Crafted since 1817 in Market Drayton, our gingerbread features a secret blend of spices, a dash of rum and the smooth velvetiness of golden syrup. The result when added to the mix? Pancakes with a uniquely spiced depth that are utterly irresistible.

For an extra touch, we’ve also paired this creation with a handcrafted biscuit from our sister company, Original Biscuit Bakers. So, grab your whisk, warm up your frying pan and let’s get flipping!

Ingredients

For the Billington’s spiced pancake batter:

2 eggs

160g flour

A pinch of salt

320ml milk

60g of Billington’s Gingerbread, crushed.

For the pan:

A knob of butter (for frying)

For toppings and decoration to your taste:

Billington’s Gingerbread, crushed.

Lemon curd

Double cream (whipped)

Blueberries

A sprinkle of Demerara sugar

A fresh lemon  

Original Biscuit Bakers gingerbread or sugar cookie creations or your choice!

[This recipe will create 6 – 8 medium pancakes dependent on your preferred thickness].

Method

Prepare the batter – Sift the flour into a medium-sized bowl and add a pinch of salt. Crack in the eggs and pour in the milk, then slowly mix until fully combined.

Add the gingerbread magic – Crush the Billington’s Gingerbread into a fine consistency using a pestle and mortar or blender. Pour the crumbs into your pancake batter and mix thoroughly. Let the batter rest for 20 minutes.

Get your toppings ready – While the batter is resting, whip the double cream until soft peaks form. For the lemon curd – beat until smooth (optional: you may like to gently warm the lemon curd).

Time to cook! – Heat a pan over medium heat and add a knob of butter. Let it melt to coat the pan, then pour in a ladleful of batter, swirling it around quickly to evenly coat the surface.

Flip to perfection – Cook the pancake for around 30 – 45 seconds until golden, then turn (…or if you’re feeling brave flip) and cook the other side for another 30-45 seconds.

Assemble the masterpiece – Transfer the pancake to a plate and spread over a generous layer of lemon curd. Sprinkle with crushed Billington’s Gingerbread and a handful of blueberries.

Fold and finish – Fold the pancake and top with whipped cream, extra Billington’s Gingerbread crumbs, a sprinkle of demerara sugar, and a slice of lemon for that final flourish.

For a special finishing touch – Crown your creation with your favourite hand-iced biscuit design from Original Biscuit Bakers, because every treat deserves a little extra magic!

Enjoy!

We are sure you’ll agree that the combination of warming gingerbread, zesty lemon and sweet berries makes this pancake recipe one to remember. Whether you’re treating yourself or impressing family and friends, these pancakes are guaranteed to be a hit!

Try them out and tag us in your Pancake Day creations – we’d love to see your delicious masterpieces!

#BillingtonsGingerbread #OriginalBiscuitBakers 

Happy flipping!