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Gingerbread pancakes with parma ham and maple syrup

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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30 mins
Serves 4

225g self-raising flour
3 tbsp soft light brown sugar
1 tsp baking powder
1 tsp cinnamon
2 tsp ground ginger
Pinch salt
300m semi-skimmed milk
1 medium free-range egg
4 tbsp Mr Hugh’s vanilla infused rapeseed oil
12 slices Parma ham or bacon
100ml maple syrup


Preheat the oven to 110C (this will be to keep the pancakes warm as they are cooked in batches).

Put the flour, sugar, baking powder, cinnamon, ginger and salt into a large bowl, give them a quick mix and make a well in the centre. Then gradually pour the milk in bit by bit, stirring all the time to give a smooth mixture. Then beat the egg in well and set aside.

Put a drizzle of Mr Hugh’s vanilla infused rapeseed oil into a large frying pan on a medium heat and cook the Parma ham for 2-3 minutes on each side until nice and crisp. Then remove with tongs and drain on kitchen paper. Keep the ham warm in the oven until ready to serve.

Leave the pan on the heat, but reduce the heat to low and add a little bit more oil if needed. Then spoon in four dollops of the pancake mix (to spread to about 10cm/3¼in wide). Leave to cook for about 1-2 minutes until golden, then flip them over and cook for another 1-2 minutes. Slide them onto a baking tray and put in the oven to keep warm. Then, repeat with the remaining mix to make about 12.

Once you have made all of the pancakes, divide them between four plates. Pile the parma on top of them and then drizzle with the maple syrup!

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