These pancakes freeze well, so store an extra batch in the freezer for up to 3 months. When ready to eat, defrost and heat in a pan
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | Makes 12 pancakes |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFWhisk together the flour, baking powder, salt and sugar in a large mixing bowl.
Melt 3 tablespoons of butter, then combine it with the milk, egg and vanilla extract in a separate bowl. Whisk until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until combined.
Heat a non-stick pan over a medium heat. Lightly grease with cooking spray or a small amount of butter. Pour 60ml of batter into the pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2 minutes, or until golden brown. Repeat with the remaining batter. Keep the cooked pancakes warm under a clean kitchen towel.
In a small saucepan, melt 115g of the butter over a medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, turns golden brown, and smells nutty (approx. 4-5 minutes). Remove from the heat and immediately stir in the maple syrup. Allow it to cool, then blend with a hand blender to make a smooth sauce.
Stack the warm pancakes on a plate. Generously drizzle over the burnt maple butter and serve.
