Pancakes with maple syrup butter & strawberries
These pancakes are light and fluffy, topped with a smooth maple syrup butter and fresh strawberries, making them a delicious breakfast option. Perfect for a special morning meal, this easy recipe delivers delightful flavours in every bite.
Cook time 50 min
Prep time 15 min
Ingredients:
1/2 cup strawberries2 cups self-raising flour
1 dash salt
2 cups milk (1% fat)
2 eggs
1/2 cup butter
1 tbsp maple syrup
Pancakes with maple syrup butter and strawberries are a delightful breakfast treat that combines fluffy, tender pancakes with the rich, sweet flavor of maple syrup butter and the fresh, tart taste of strawberries. This recipe is easy to follow and perfect for weekend mornings or special occasions. Gather your ingredients and follow these steps to make a breakfast that everyone will love.
Instructions:
- Wash, hull, and slice the strawberries. Set aside for serving.
- In a large mixing bowl, combine 2 cups of self-raising flour and a dash of salt.
- In a separate bowl, whisk together the 2 cups of milk and 2 eggs until well combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter.
- Pour approximately 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes with a spatula and cook for another 1-2 minutes, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter.
- In a small bowl, combine the softened butter and 1 tbsp of maple syrup. Mix until smooth and well combined.
- Stack the pancakes on serving plates.
- Top with a dollop of maple syrup butter.
- Garnish with the sliced strawberries.
- For an extra touch, drizzle additional maple syrup over the pancakes if desired.
- Serve immediately and enjoy your delightful traditional pancakes with maple syrup butter and fresh strawberries!
With this easy-to-follow recipe, you can create delicious pancakes that are perfectly complemented by the sweet and rich maple syrup butter and the fresh taste of strawberries. These pancakes are sure to be a hit, whether you're serving them for a special breakfast or a casual weekend brunch. Enjoy your homemade pancakes and the smiles they bring!
Pancakes with maple syrup butter & strawberries FAQ:
Each pancake should cook for about 2-3 minutes on the first side until bubbles form and the edges look set. After flipping, cook for an additional 1-2 minutes until golden brown.
Cool the pancakes to room temperature, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet or microwave.
Yes, you can use all-purpose flour instead. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and a pinch of salt to achieve a similar leavening effect.
The pancakes are done when they are golden brown on both sides and spring back when lightly pressed. If a toothpick inserted in the center comes out clean, they are cooked through.
You can use honey, agave syrup, or a fruit compote as a topping instead. For a dairy-free option, consider using coconut oil or a dairy-free spread mixed with syrup.
Cooking Tips:
- Make sure your griddle or pan is preheated before you start cooking the pancakes to ensure they cook evenly.
- Don't overmix the batter; it's okay if there are a few lumps. Overmixing can result in tough pancakes.
- To keep the pancakes warm while you're cooking the others, place them in a low oven (about 200°F or 93°C).
- Serve immediately after cooking for the best taste, but you can also freeze leftovers for a quick breakfast another day.
Nutrition Facts
6 ServingsCalories 380kcal
Protein 11g
Carbohydrates 44g
Fiber 1.72g
Sugar 4.91g
Fat 18g
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