Ingredients for pancakes
500 mls or 2 cups of whole milk
300 grams, or 2 cups of self-raising flour
Extra butter to grease the pan with
60 grams of melted butter
Two punnets of strawberries
A pinch of salt
Ingredients for maple syrup butter
120g butter, at room temperature
1 tbs maple syrup
Serving suggestion for strawberries – wash and hull the strawberries, and slice in halves.
How to make pancakes
Start by sifting the flour and salt together into a large bowl. Make a well in the centre of the ingredients. Next, using a whisk, mix together the milk and eggs. A large jug is best for this. Add the milk and eggs mix to the flour mixture, and continue whisking until a smooth batter has formed, without lumps. Lumps can be broken with a fork, and continue whisking. Stir in the butter. Cover your pancake ingredients with plastic wrap and place in the fridge for 30 minutes to rest.
Next make the maple syrup butter. Using an electric beater, beat the butter in a medium bowl until it is pale and creamy. Add the maple syrup to the creamed butter and beat until well combined.
Place large non-stick frying pan over a medium heat. Be careful not to overheat the pan, as this will burn the pancakes. Use the extra melted butter to grease the pan. Pourabout a third of a cup, or 100 mls of the batter into the pan to form a nice sized pancake.
Cook your fresh pancake for two to three minutes or until bubbles form on the surface and the pancake is golden underneath. This is where we practice the ancient art of pancake flipping! Turn the pancake over and cook for a further one or two minutes or until your fresh pancake is golden brown.
Put the pancake on a plate and cover with a clean tea towel to keep your pancakes warm. Do this for all remaining pancake mixture.
Serving suggestions for fresh home cooked pancakes include maple syrup, treacle, jam, strawberries and even cream as toppings.
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