500ml (2 cups) milk
2 extra large eggs
4 Tbsp. melted butter or neutral oil
300g (2 cups) flour
4 Tbsp. sugar
1 Tbsp. baking powder
½ tsp salt
Maple syrup / honey & fresh berries, for serving
In a large bowl- whisk together milk, eggs, and melted butter.
Add the flour, sugar, baking powder, and salt. Whisk well to combine.
Set batter aside and allow to rest for 15 minutes.
Heat a large non-stick frying pan over medium heat.
Wipe the pan with a piece of paper towel dipped in neutral oil.
Scoop ¼ cup batter per pancake into the hot pan.
Cook on the first side until bubbles appear on the surface. Flip and cook for another 2 to 3 minutes until both sides are golden brown. Transfer to a plate in a warm oven.
Repeat using the remaining batter.
Stack pancakes and top with fresh berries and a drizzle of maple syrup or honey.
Stack pancakes between wax paper or baking paper, and place in a ziplock / resealable bag to freeze.
Microwave: Place frozen pancakes on a microwave-safe plate, and microwave for 20 seconds intervals checking until warm and soft.
Oven: Preheat oven to 180ºC. Place the desired number of frozen pancakes in a flat layer on a baking tray and cover the pan tightly with foil. Bake for about 10-15 minutes, until the pancakes are warm and soft.
*Recipe courtesy of www.sapoultry.co.za.