How to make Maple Syrup Pancakes

Here is the recipe for the yummy Maple Syrup pancakes we shared at Moondew.

Ingredients:

• 500 gram self raising flour
• 1/4 teaspoon salt
• 2 eggs
• 1 tablespoon caster sugar
• 500 ml milk
• 4 tablespoons maple syrup
• butter (for the pan)

Method:

1. Heat the pan on high
2. Reduce the heat to half way, wait a minute, then add a knob of butter to the pan.  It should melt fairly rapidly, but not burn or brown.
3. In a bowl, put the flour and salt.  Make a hollow in the centre of the flour.
4. Break the eggs into a separate bowl, and whisk. Add 1/2 cup of milk, sugar and maple syrup to this mix and stir.  Add sweet egg/milk mixture to the hollow in the flour.
5. Begin to mix the flour concoction.  Keep adding milk, a little at a time, to the mixture.  When all the milk is added, it will be a thin batter. 
6. Add one ladleful of mixture to the pan. I can fit 3 pancakes of this size onto my large pan griddle at one time.
7. Leave the mixture to cook.  When the entire surface of the pancake has bubbled, it is time to flip it over carefully.  Let this side bubble and brown.  Continue this process until mixture is finished.
8. Ta da!  Fresh, light, thin pancakes (almost crepe-like) for your morning tea.

Serve with fresh butter (made from the cream off the top of the milk) and a lashing of maple syrup.

Yum!

(Mixture will keep in fridge overnight, and pancakes will keep for 3 days in the fridge)