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How to make Traditional pancakes with maple syrup butter & strawberries

Yield = 10
Prep time: 0:15
Cook time: 0:50
Total time: 1:05

Ingredients

  • 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 tablespoon maple syrup

Method

  • Step 1 Sift the flour and salt into a large bowl. Make a well in the centre. 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 the butter. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  • Step 2 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.
  • Step 3 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.
  • Step 4 Place pancakes on serving plates. Top with the maple syrup butter and strawberries. Drizzle over maple syrup to serve.