Pancakes with maple butter

My favourite meal of the day is breakfast. And get this, I enjoy it even if it’s Weetbix. It is a meal with so much promise. It’s the start of the day, there are infinite possibilities – smoothies, cereals, oaty goodness in its many forms – muesli, bircher muesli, granola, porridge, pancakes, eggs, bacon, roasted tomatoes, sauteed mushrooms – see, it’s endless!

I’ve been kicking around the idea of making my own crumpets ever since Bill put them in his first book. But you know, it’s on the list with making my own bouillabaisse, paella, and beef bourgignon, a nice idea.

Anyways. In the latest Gourmet Traveller there was a recipe for crumpets with maple butter. I bypassed the crumpet for the heart bypass with the maple syrup. The pancakes are the recipe I’ve been making since 1988. I’m sorry the photos are out of focus, I was kinda excited to get eating.

Pancakes with maple butter
The pancakes

  • 2 eggs
  • 2 cups buttermilk
  • 2 tbs caster sugar
  • 2 cups SR flour
  1. Whisk the eggs with the milk and sugar
  2. Fold in the flour
  3. Heat a frypan over medium heat and melt some butter in the pan.
  4. Add a few tablespoons of batter and cook until bubbles form, turn and cook for a few more minutes.

Now we have a hundred children I double this and make pikelets with any batter left over.

The maple butter

  • 250g butter, softened
  • 1/3 cup maple syrup
  • 1 tsp cinnamon
  1. Whip the butter using a Kitchen-Aid or whatever that utensil is called generically
  2. Add the maple syrup and the cinnamon
  3. Try to only eat a little bit
As you can see, I made the corn fritters as well.
The roasted tomatoes were just out of shot.

Great to eat with: bacon