I’ve created this recipe at the request of a family friend, currently living in LA (maybe she hasn’t been to enough ‘eat as much as you like’ breakfasts!). She asked me to blog about “some of those little pancakes with whipped butter and maple syrup”. If any more of you have requests please let me know and I’ll see what I can do.
I decided to combine the butter and the maple syrup into ‘whipped maple butter’.
This recipe will feed four at a pinch, but when I cooked them this morning, the two of us together ate about 2/3rds of the recipe (the rest will be frozen and revived in the microwave). I doubt that they will remain frozen very long, so I am just storing the remaining maple butter in the fridge.
- 50g salted butter (cut into small cubes and slightly soften in the microwave (on ‘defrost’ for 45 seconds))
- 100ml maple syrup
- 150g plain flour
- 2.5 tsp (generous) baking powder
- 200g milk
- 1 large egg
- 1 tbsp oil (and I also used extra oil to grease my griddle – it’s non-stick, but it’s old)
To make the butter, beat it well using an electric whisk. Carry on beating and gradually add the maple syrup until it’s fully incorporated into the butter (this is a bit like making mayonnaise, but much easier as it is less inclined to curdle). Transfer the whipped maple butter to a small dish (eg a ramekin dish).
Heat the griddle (at the maximum heat setting).
Sieve the flour and baking powder together into a mixing bowl (make sure the baking powder is well distributed). Beat the milk, egg and oil in a measuring jug. Pour almost all of the jug contents into the flour and beat together with an electric whisk (or you can use a hand blender in the large beaker (usually supplied with the hand blender) in which case you put all the ingredients into the beaker and press the button). The finished product should be a thick batter (rather like whipped cream (at the smooth stage) before it starts forming peaks). Add the remaining jug contents if necessary. Cook the pancakes as soon as possible as the baking powder is activated as soon as the liquid ingredients are added.
Using a table spoon, place rounds of batter on the hot griddle. Bubbles will start to appear – this is the time to flip the pancakes (using a palate knife or egg slice). They will be ready when both sides are a light golden golden colour (if the first side to be cooked looks pale then just flip it over once more).
Eat the hot pancakes (spread generously with the whipped maple butter) as soon as possible.