A foodie family's diary of travel, food, and photos

Breakfast Pancakes with Raspberry Syrup

July 2nd, 2012 | Posted by Ruby in Breakfasts - (Comments Off on Breakfast Pancakes with Raspberry Syrup)

I have to confess, breakfast is my least favourite meal.  For the first meal of the day i’m not sure if the issue is the limited  options or my limited appetite.
My preference generally is to eat something savoury in the morning, and definitely not within the first couple of hours of waking.

But occasionally I need something sweet, and so it came as a bit of surprise that I went to bed last night actually looking forward to breakfast today – the menu choice already decided – pancakes with oodles of syrup and whipped butter.

I make these about once every 2-3 weeks and always serve them with butter and lashings of syrup, not maple just plain old golden syrup.  But for a change, and because I had a punnet(basket) of raspberries that needed to be consumed, I varied the recipe and made a raspberry syrup.

I use these 4 non-stick ring moulds and they create these perfect round pancakes that are deep, light and scrumptious.  Of course if you don’t have the ring moulds you can still make a very good pancake and you’ll probably get around 6-8 regular pancakes depending on the size you prefer.

Recipe for Pancakes
Makes 4 moulded crumpets(American pancakes) or 6-8 regular
150 ml Self Raising flour (I use gluten free and it produces a really light mixture)
1/2 teaspoon Baking Powder
1 Tablespoon castor sugar
pinch salt
30 grams butter melted
125ml milk
1 egg
100 grams butter for whipping
maple syrup or Raspberry syrup
1. Place all dry ingredients into bowl.
2. Mix melted butter with milk and egg in a cup.
3. Pour butter mixture into dry ingredients and beat with whisk, the mixture should be a thick pouring  consistency
4. Leave to stand for 15-20 minutes (gluten free flour only needs to stand 5 minutes), don’t stir or whisk after standing
5. Heat frying pan on stove over low steady heat.
6. Melt a little butter in pan
7. Place 4 buttered ring moulds in pan and pour about 2 large spoonfuls of mixture into each mould

8. Cook for about 10 minutes or until bubbles are visible on top then turn (flip over) and cook for a further 8-10 minutes (if you’re not using the ring moulds they take a little less time around 7-8 minutes then flip then 5 minutes.

The key to success is experimenting with the right stove setting.  It needs to be low enough to ensure that the pancakes cooks through without burning.
If you’re using ring moulds make sure they’re the non-stick type only
If you’re not using ring moulds you may want to make the mixture a little thicker
You can double this mixture by doubling all ingredients exactly