Dessert: Gingerbread Pancakes with Prosciutto and Maple Syrup

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Gingerbread Pancakes with Prosciutto and Maple Syrup

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

8 ounces self-rising flour
3 tablespoons soft light brown sugar
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon cinnamon
Pinch salt
Finely grated zest of 1/2 lemon, optional
1/2 vanilla pod or a couple of drops vanilla extract, optional
11 ounces 2-percent milk
1 medium egg
Sunflower oil, for cooking
12 slices prosciutto or bacon
4 ounces maple syrup
4 ounces sour cream or creme fraiche

Instructions

Preheat the oven to 225 degrees F. (This will be to keep the pancakes warm as they are cooked in batches.) 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. 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. 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. 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.