Recipe: Maple Syrup and Butter Pancake

Image Credit to: Michael Stern

A pancake (or hotcake, griddle-cake, or flapjack) is a plain pastry, often thinly and round, baked on a hot surface such as a griddle or frying pan. Pancakes are made using a starch-based batter that may comprise flour, milk and butter, and fried with oil or butter.Archaeological evidence suggests that pancakes in prehistoric societies were probably the earliest and most common cereal foods eaten.

Pancakes are served at any time of the day with a variety of toppings or fillings, but in America, they are considered staple breakfast food. Pancakes have a comparable feature to waffles. In Britain, they are associated with Shrove Tuesday, commonly known as Pancake Day, when, historically, perishable ingredients had to be used before the fasting period of Lent.

Americans enjoy having their soft pancake. This simple pancake recipe produces light, fluffy pancakes perfect for a weekend brunch.And we are sure the fantastic maple syrup and butter pancake (Louisa Carter) – version of this dish will spark your taste buds.

Ingredients (4 servings):

• 135g flour (plain)
• 1 teaspoon baking powder
• One half teaspoon salt
• 2 tablespoons caster sugar
• 130ml milk
• one big egg, lightly beaten
• 2 tablespoons melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
• Maple syrup
• Butter

Directions:

1. Sift the caster sugar, flour, baking powder and salt in a big bowl. In a separate bowl or jug, whisk the milk and egg lightly together, then whisk in the melted butter.
2. Add the milk mixture to the flour mixture and beat until you have a smooth batter with a fork. Any lumps will quickly vanish with a little mixture.  Then, allow the pancake batter rest for a few minutes.
3. Heat the non-stick frying pan over moderate heat and attach the butter. When the butter is melted, attach a ladle of batter (or two if the bowl is large enough to cook two pancakes at the same moment). It’s going to seem very thick, but this is how it should be Wait for the pancake to start bubbling from the top, flip the pancake over and cook until each side turns golden brown and the pancake has a thickness of about 1 cm.
4. Repeat until you use all of the butter. You may keep the pancakes warm in a low oven, but they taste the freshest out of the pan.
5. You may serve your pancake with real maple syrup and extra butter (up to your preference).