Gingerbread pancakes with Parma ham and maple syrup

Real brownie focuses are granted to the individuals who go the additional mile on a Sunday and stir up this breakfast dish. In the event that you like to have the hotcakes plain, then simply exclude the cinnamon, ground ginger, lemon get-up-and-go, vanilla and sugar

Fixings 

225g/8oz self-raising flour 

3 tbsp delicate light dark colored sugar 

1 tsp heating powder 

1 tsp cinnamon 

2 tsp ground ginger 

squeeze salt 

½ lemon, pizzazz finely ground (discretionary) 

½ vanilla case, or several drops of vanilla concentrate (discretionary) 

300ml/½ half quart semi-skimmed drain 

1 medium unfenced egg 

4 tbsp sunflower oil 

12 cuts Parma ham or bacon

1. Preheat the broiler to 110C/225F/Gas ¼ (this will be to keep the hotcakes warm as they are cooked in groups). 

2. Put the flour, sugar, heating powder, cinnamon, ginger and salt into a substantial bowl, give them a snappy blend and make a well in the inside. Finely grind the lemon get-up-and-go in, if utilizing. Part the vanilla case open, rub the seeds out and include them, as well (or vanilla concentrate). At that point step by step pour the drain in a tiny bit at a time, mixing all an opportunity to give a smooth blend. At that point beat the egg in well and put aside. 

3. Put a shower of oil into an extensive skillet on a medium warmth and cook the Parma ham for 2-3 minutes on each side until pleasant and fresh. At that point expel with tongs and deplete on kitchen paper. Keep the ham warm in the broiler until prepared to serve. 

4. Leave the dish on the warmth, yet diminish the warmth to low and include a tad bit more oil if need be. At that point spoon in four spots of the hotcake blend (to spread to around 10cm/3¼in wide). Leave to cook for around 1-2 minutes until brilliant, then flip them over and cook for another 1-2 minutes. Slide them onto a preparing plate and put in the stove to keep warm. At that point, rehash with the rest of the blend to make around 12. 

5. When you have made the greater part of the flapjacks, separate them between four plates. I get a kick out of the chance to heap the parma ham high on them and afterward sprinkle with the maple syrup and present with a spot of harsh cream or crème frâiche.