Traditional Pancakes With Maple Syrup Butter & Strawberries Topping
Traditional Pancakes With Maple Syrup Butter & Strawberries Topping. Treat yourself to something special, you deserve it! If this is your first time creating your own pancake mix I’d recommend you to double check all your steps as you don’t want to make any mistakes on this delicious treat!
15 – 45 minutes – this is where most of your time will go!
50 minutes – Actual cooking time is closer to 2-3 minutes.
8 to 10 depending how thick you cook them etc.
- 300g (2 cups) self-raising flour
- Pinch of salt
- 500ml (2 cups) milk
- 2 eggs
- 60g butter, melted
- Melted butter, extra, to grease
- 2 x 250g punnets strawberries,
- washed, hulled, halved, to serve
- Maple syrup, to serve
- Maple syrup butter
- 120g butter, at room temperature
- 1 tbs maple syrup
- Sift the flour and salt into a large bowl. Make a well in the center. Whisk together the milk and eggs in a large jug. Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms. Stir in some butter. Cover with plastic wrap and place in the fridge for 30 minutes till rest.
- Meanwhile, to make the maple syrup butter, use an electric beater to beat the butter in a medium bowl until pale and creamy. Add the maple syrup and beat until well combined.
- Heat a large non-stick frying pan over medium heat. Brush with the extra melted butter to lightly grease. Pour 80ml (1/3 cup) of the batter into the pan to form a 15cm-diameter pancake.
- Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat, in 9 more batches, with melted butter and remaining batter, reheating pan between batches, to make 10 pancakes.
- Place pancakes on your eating plates. Top it off with your maple syrup butter and strawberries yum.