Pancake Recipe

It is time to get ready for Pancake Day with these fluffy pancakes, perfect with Pure Maple Syrup and just as good with Pure Maple Butter.

This recipe makes 8 to 9 large pancakes.

Ingredients

• 2 eggs, separated
• 30g unsalted butter, melted
• 300ml milk
• 1 teaspoon vanilla extract
• 1 tablespoon Pure Maple Syrup, Amber Rich, plus extra for serving
• 225g plain flour
• Pinch of salt
• 2½ teaspoons baking powder
• Vegetable oil for frying
• Fruit of your choice, to serve

Method

1. Melt the butter and set aside to cool.
2. Place the egg whites in a large bowl and whisk until light and fluffy. In a separate bowl whisk together the egg yolks, milk, vanilla, maple syrup and cooled butter.
3. Put the flour, salt and baking powder into a large bowl and make a well in the centre. Slowly pour in the egg yolk mixture, gently whisking to combine until you have a thick batter. Take care not to overmix.
4. Gently fold the whisked egg whites into the batter using a spatula.
5. Lightly oil a large non stick frying pan and place over a medium heat. Spoon batter into the pan and cook until bubbles form and begin to burst on the surface, about 1 to 2 minutes. Flip and cook for a further minute until golden.
6. Serve warm with fruit, maple syrup or maple butter.