Traditional Pancakes With Maple Syrup Butter & Strawberries Recipe

Classic pancake stack that family memories are made of.

Preparation Time 15 - 45 minutes
Cooking Time 50 minutes
Makes 10

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 tbs maple syrup

Method

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.
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.
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.
4. Place pancakes on serving plates. Top with the maple syrup butter and strawberries. Drizzle over maple syrup to serve.