Giant Pancakes with Strawberries and Golden Syrup Recipe

Introduction

These giant pancakes are a delightful twist on a breakfast classic, perfect for sharing or enjoying as a hearty treat. Fluffy and golden, they pair wonderfully with fresh strawberries and a drizzle of golden syrup to satisfy any pancake craving.

Ingredients

• 2 1/2 cups plain flour *
• 5 tsp baking powder *
• 3 tbsp sugar
• 1/2 tsp salt
• 1 tsp vanilla essence
• 1 egg
• 2 cups + 2 tbsp milk
• 1 tsp butter
• Sliced strawberries
• Golden syrup
• Icing sugar

Instructions

1. Step 1: Combine the flour, baking powder, sugar, and salt in a bowl. Mix briefly with a whisk to ensure they are evenly blended.
2. Step 2: Add the vanilla essence, egg, and milk to the dry ingredients. Whisk together until the batter is smooth and free of lumps.
3. Step 3: Heat the butter in a 25cm (10″) non-stick pan over medium-high heat. Use a spatula or egg flip to spread the melted butter evenly across the pan’s surface.
4. Step 4: Wipe the pan thoroughly with a paper towel to remove excess butter, preventing the pancake from frying too heavily.
5. Step 5: Pour half of the batter into the pan, swirling it around to cover the base evenly.
6. Step 6: Cook until bubbles form on the surface and the edges start to look set, about 2 minutes. Lift an edge to check the underside; it should be golden before flipping.
7. Step 7: Flip the pancake and cook the other side for 1 1/2 to 2 minutes until cooked through and lightly golden.
8. Step 8: Remove the pancake from the pan. Repeat the process with the remaining batter. No additional butter is needed for the second pancake.
9. Step 9: To serve, top with sliced strawberries and a light dusting of icing sugar. Offer golden syrup on the side for drizzling.

Tips & Variations

• For extra fluffy pancakes, sift the flour and baking powder before mixing.
• Swap strawberries for blueberries or banana slices for a different fruit topping.
• If you prefer a dairy-free option, substitute the milk with almond or oat milk.
• Adding a pinch of cinnamon or nutmeg can enhance the flavor subtly.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through. Avoid microwaving too long to keep them tender and fluffy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 2 hours in advance and keep it refrigerated. Give it a gentle whisk before cooking as some settling may occur.

Why are my pancakes not rising well?

Ensure your baking powder is fresh and that you mix the batter gently to keep it aerated. Overmixing or expired leavening agents can prevent good rise.