Pancake Day recipe: pancakes with whipped maple butter
Great British Bake Off star Flora Shedden has created a recipe for what she believes is the perfect pancake.
Graham’s the Family Dairy's ambassador and Great British Bake Off star, Flora Shedden, has whipped up a recipe for the perfect pancake, using Graham’s Gold Top milk and butter.
Flora’s top tips for fool proof flips would be to work fast, her pancake batter is best when freshly made, and only flip when little bubbles appear to achieve maximum fluffiness.
Ingredients
- For the pancakes:
- 225g self-raising flour
- 40g caster sugar
- 1 tbsp golden syrup
- 150ml Graham’s Gold Top Milk
- 1 large egg
- Graham’s unsalted butter
- For the butter:
- 150g softened Graham’s unsalted butter
- 50g maple syrup
- 1 tsp cinnamon
Difficulty: Medium
Method
For the whipped butter, place the ingredients in a free standing mixer fitted with the whisk attachment.
Beat for five minutes or so until light pale and fluffy. You can use a hand his but it will take longer.
Set aside.
For the pancakes, weigh all the ingredients into a bowl and whisk together until the batter is smooth.
Heat a little butter in a non-stick frying pan and use a piece of kitchen roll to make sure the whole pan is covered.
Spoon in dollops of the batter, making it as round as possible. The pan should be on a medium heat.
Allow to cook for a few minutes or until bubbles start to form on the surface of the pancake.
Flip and cook for a further few minutes. Serve warm slathered with the maple butter and more maple syrup if you fancy it.