Breakfast Pancakes with Raspberry SyrupJuly 2nd, 2012 | Posted by in Breakfasts
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.
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.
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