Gingerbread pancakes with duck and fresh cherries

Gingerbread pancakes with duck and fresh cherries

recipe image
These elegant little spiced pancakes are decidedly festive, but could be a cocktail party hit all year round. If cherries are not in season, a cherry preserve would also be delicious. And if duck rillette is unavailable, thinly sliced duck breast would work in a pinch.


  • 2 cups buttermilk
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • Teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • Teaspoon ground cloves
  • ¼ teaspoon nutmeg, freshly grated
  • 1 tablespoon sugar
  • Teaspoon salt
  • 1 egg
  • 3 tablespoons butter, melted
  • Butter, to grease pan
  • 150 gm duck rillettes
  • 30 fresh cherries, pitted and sliced in half
  • Fresh tarragon, to garnish


  1. Combine flour, baking powder, baking soda, spices, sugar and salt in a large bowl and whisk to combine.
  2. In a smaller bowl, whisk egg with melted butter, then add buttermilk and whish gently until just combined.
  3. Make a well in centre of dry ingredients and pour in buttermilk. Whisk very gently until just combined; mixture will be lumpy and uneven.
  4. Heat a cast iron pan to medium hot and add a small knob of butter. Pour 1 tablespoon of batter for cocktail-sized pancakes. When bubbles appear on the surface of the batter, flip pancakes to cook other side. Repeat with remaining batter, greasing pan when necessary.
  5. When pancakes have cooled, top each with a scant teaspoon of room-temperature rilettes and fresh sliced cherry halves. Garnish with tarragon leaves.

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