These are the lightest, fluffiest and yummiest pancakes, so you have to make them......the ginger caramel sauce is to DIE for too.
Preheat you pan to a medium heat. In a medium sized bowl, whisk together the flour, sea salt, cream of tartar and sugar until combined. Is a separate bowl mix the egg, butter, yoghurt and 1/4 cup milk together. Add the wet to the dry and stir, adding more milk as required so that a nice dropping consistency is achieved.
Using a tablespoon plop the batter in the fry pan (use oil or butter if required for your pan). Once the bubbles start to form and pop, turn the the pancake over and continue to cook until the other side is golden.
To make the sauce, in a pot melt the butter and sugar together. Add the ginger and stir. Once the sugar crystals have dissolved, add the cream and stir quickly.
Plate up your pancakes and drizzle the ginger sauce over the top. Serve as is or with a big ball of ice cream.
Ingredients
Directions
Preheat you pan to a medium heat. In a medium sized bowl, whisk together the flour, sea salt, cream of tartar and sugar until combined. Is a separate bowl mix the egg, butter, yoghurt and 1/4 cup milk together. Add the wet to the dry and stir, adding more milk as required so that a nice dropping consistency is achieved.
Using a tablespoon plop the batter in the fry pan (use oil or butter if required for your pan). Once the bubbles start to form and pop, turn the the pancake over and continue to cook until the other side is golden.
To make the sauce, in a pot melt the butter and sugar together. Add the ginger and stir. Once the sugar crystals have dissolved, add the cream and stir quickly.
Plate up your pancakes and drizzle the ginger sauce over the top. Serve as is or with a big ball of ice cream.