Pancake Day is the one day we all go pancake crazy. But once you’ve tried these delicious batter treats, you’ll be making them for breakfast whenever you can! They’re somewhere between a pancake and a drop scone and instead of using sugar to sweeten the batter, it’s maple syrup. The batter in this recipe can be used straight away and it’s best to serve your pancakes immediately while they’re still warm. Sprinkle over a little icing sugar and some more maple syrup before serving, or you could warm some soft fruits in a pan and pour over with some natural yogurt
- For the
- 125g self-raising flour
- 125g wholemeal flour
- 1tsp baking powder
- 1tsp grated nutmeg
- Pinch of salt
- 25g maple syrup
- 1tsp vanilla extract
- 2 eggs
- 250ml milk
- 50g melted butter
Put the flour, baking powder, nutmeg and salt in a large bowl.
Measure the milk into a mixing jug and then whisk in the eggs before adding the butter, maple syrup and vanilla.
Slowly whisk the wet ingredients into the dry ingredients until everything is combined into a thick batter. You may need a touch more milk.
Heat a large frying pan over a medium heat and brush with a little vegetable oil, removing any excess with kitchen paper. Half-fill a ladle with the batter and pour this into the pan. It should be about the size of a saucer.
Let it cook for about a minute until bubbles begin to appear and then flip it and cook for another minute before removing from the pan. Keep the pancakes warm between two upturned plates.
Wipe the pan with the oiled kitchen paper and repeat, fitting two or three pancakes in the pan at a time. In total you should make about 10 pancakes.
Serve immediately with some icing sugar and maple syrup.
You can make the batter up to a day in advance. Combine all the ingredients, cover with cling film and store in the fridge until ready to use.