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Traditional pancakes with maple syrup butter & strawberries
Traditional pancakes with maple syrup butter & strawberries
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulge Dad with a nostalgic Father's Day pancake stack, perfect for creating cherished family moments.
Ingredients:
  • 300g (2 cups) self-raising flour
  • Pinch of salt
  • 500ml (2 cups) milk
  • 60g butter, melted
  • Melted butter, extra, to grease
  • 2 x 250g punnets strawberries, washed, hulled, halved, to serve
  • Maple syrup, to serve
  • 120g butter, at room temperature
  • 27.00 gm maple syrup
Instructions:
  • Sift flour and salt into a large bowl and make a well in the center. In a large jug, whisk together milk and eggs. Pour the milk mixture into the flour mixture, whisking until smooth. Stir in butter. Cover with plastic wrap and refrigerate for 30 minutes before using.
  • For the maple syrup butter, beat butter in a medium bowl with an electric beater until pale and creamy. Mix in the maple syrup until well combined.
  • Preheat a large non-stick frying pan over medium heat and brush with the extra melted butter to lightly grease. Pour 80ml (1/3 cup) of the batter into the pan to make a 15cm-diameter pancake. Cook for 2-3 minutes until bubbles form on the surface and the pancake is golden underneath. Flip and cook for another 1-2 minutes until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat with melted butter and remaining batter, reheating the pan between batches to make a total of 10 pancakes.
  • Serve the pancakes on plates and garnish with maple syrup butter and strawberries. Finish with a drizzle of maple syrup before serving.

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