Gingerbread Pancakes with Prosciutto and Maple Syrup

Major brownies points are awarded to those who go the extra mile on Sunday and rustle up this breakfast dish. If you prefer your pancakes plain, just omit the cinnamon, ground ginger, lemon zest, vanilla and sugar.
  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 servings
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  1. Preheat the oven to 225 degrees F. (This will be to keep the pancakes warm as they are cooked in batches.)
  2. Put the flour, sugar, ginger, baking powder, cinnamon and salt into a large bowl, give them a quick mix and make a well in the center. Add the lemon zest, if using. Split the vanilla pod open, scrape the seeds out and add them too (or add the vanilla extract if using). Then gradually pour in the milk, bit by bit, stirring all the time for a smooth mixture. Then beat in the egg and set aside.
  3. Line a plate with a paper towel. Put a drizzle of oil into a large frying pan over medium heat and cook the prosciutto until nice and crisp, 2 to 3 minutes on each side. Transfer to the paper towel to drain, leaving the pan on the heat but reducing it to low. Transfer the prosciutto to a baking sheet and keep warm in the oven until ready to serve.
  4. Add a little bit more oil to the pan if need be. Spoon in 4 dollops of the pancake batter and spread to about 4 inches wide. Leave to cook until golden, 1 to 2 minutes, then flip them over and cook for another 1 to 2 minutes. Slide the pancakes onto a baking sheet and put in the oven to keep warm. Repeat with the remaining batter.
  5. Once you have made all of the pancakes, divide them among 4 plates. I like to pile the prosciutto high on top of them, then drizzle with the maple syrup and serve with a dollop of sour cream or creme fraiche. 

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