Serves 4



  • 135g Plain Flour
  • 1 tsp Ground Ginger
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tbsp Caster Sugar
  • 130ml Milk
  • 1 Large Egg, Lightly Beaten
  • 2 tbsp Melted Butter

Coole Swan Cream

  • 500ml Double Cream
  • 50g Icing Sugar
  • 200ml Coole Swan
  • Dash Vanilla Essence


Sieve the flour, baking powder, ginger and caster sugar in a bowl. In another bowl, whisk together the milk, eggs and melted butter.

Add the wet to the dry ingredients and whisk until a smooth batter is left. Let the batter stand for 10 minutes.

Heat a non-stick pan, add butter and spoon in a ladle of batter, it is supposed to be thick. Wait until the top of the pancake begins to bubble, then flip it over and cook the other side.

Repeat until all the batter is used up.

Coole Swan Cream

Whisk the cream until thick, add the Coole Swan, vanilla and sugar and re-whisk.

To assemble, layer the ginger pancakes on your plate with a spoon of Coole Swan cream in the center.