Gingerbread pancakes

210 g plain flour
60 g Dansukker Soft Brown Sugar
1/2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
100 ml water
50 ml Dansukker Light Syrup
100 ml brewed coffee, cooled
2 large eggs
4 tbsp melted butter
1 tbsp freshly squeezed lemon juice + the zest of one untreated lemon
Oil or butter to brush the frying pan

Combine the flour, soft brown sugar, baking powder, bicarbonate of soda, salt and spices in a bowl.

Whisk together the water, syrup, coffee, eggs, butter and lemon juice in a large bowl. Add the dry ingredients and whisk until well-combined. Leave to stand for 15 minutes (this will allow the mixture to thicken).

Brush the frying pan with oil/butter, pour in a small amount of the mixture and fry the pancakes on a medium to high heat for 1-2 minutes on each side or until they turn golden.