Maple Syrup on Pancakes

aahhh i really love it but i never make this food by myself :D..

A pancake is a thin, flat, round cake prepared from a batter, and cooked on a hot griddle or frying pan..Most pancakes are quick breads, which use a quick leavening agent such as baking powder, while some use a yeast-raised or fermented batter..Typically, pancakes are cooked one side on a griddle and flipped partway through to cook the other side..Depending on the region, pancakes may be served at any time of day, with a variety of toppings or fillings including jam, chocolate chips, fruit, syrup or meat..serabi

There is a lot of many kind of pancake..almost all countries have their own types of pancakes such as Indonesia has Serabi pancake is made from rice flour and coconut milk.. [i just know if serabi including a kind of pancake ahahaha :D]

below some of the prescriptions of pancake :

Apple pancakes with lemon-spiced butter

Apple pancakes with lemon-spiced butter Ingredients:

  • 150g (1 cup) self-raising flour
  • 375ml (1 1/2 cups) buttermilk
  • 1 egg, lightly whisked
  • 40g butter
  • 1 medium pink lady apple, peeled, cored and thinly sliced
  • 250g mixed fresh berries, to serve

Lemon-spiced butter:

  • 100g butter, softened
  • 2 tsp mixed spice
  • 2 tsp finely grated lemon rind


  1. Sift the flour into a large mixing bowl. Make a well in the centre. Whisk the buttermilk and egg together in a jug. Pour the buttermilk mixture into the well and whisk to make a smooth batter.
  2. Melt half the butter in a medium non-stick frying pan over medium heat until foaming. Spoon 80ml (1/3 cup) of the batter into the pan and top with apple slices. Cook for 1 minute or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further minute or until golden. Repeat with remaining batter and apple slices, greasing pan with butter before each batch. (To freeze, see below.)
  3. To make lemon-spiced butter: combine the butter, mixed spice and lemon rind in a small bowl. (To freeze, see below.)
  4. To serve: Spread pancakes with lemon-spiced butter and arrange in a stack. Top with berries and serve immediately.


  • To freeze pancakes (up to 3 months): Place pancakes between sheets of non-stick baking paper. Wrap in plastic wrap and place in an airtight container. Label, date and freeze. To freeze lemon-spiced butter (up to 3 months): Place on a large piece of plastic wrap. Roll into a log and tightly wrap in plastic. Twist ends of plastic wrap to enclose. Label, date and freeze.
  • To thaw: Place pancakes and lemon-spiced butter in fridge for 6 hours. Microwave thawing (single portion): Place pancake on a heatproof plate. Heat, uncovered, on Defrost or Medium-low/350watts/30% for 1-2 minutes or until almost thawed. Stand for 2 minutes.
  • To reheat: Wrap 5 thawed pancakes in foil and place in a steamer over a saucepan of simmering water, turning once during cooking, for 5 minutes or until heated through. Repeat with remaining pancakes. Microwave reheating (single portion): Cover pancake with a damp paper towel and heat on Medium/500watts/50% for 1 1/2-2 minutes or until warm to touch.

Traditional pancakes with maple syrup butter & strawberries

Traditional pancakes with maple syrup butter & strawberriesIngredients:

  • 300g (2 cups) self-raising flour
  • Pinch of salt
  • 500ml (2 cups) milk
  • 2 eggs
  • 60g butter, melted
  • Melted butter, extra, to grease
  • 2 x 250g punnets strawberries,
  • washed, hulled, halved, to serve
  • Maple syrup, to serve

Maple syrup butter:

  • 120g butter, at room temperature
  • 1 tbs maple syrup


  1. Sift the flour and salt into a large bowl. Make a well in the centre. Whisk together the milk and eggs in a large jug. Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms. Stir in the butter. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  2. Meanwhile, to make the maple syrup butter, use an electric beater to beat the butter in a medium bowl until pale and creamy. Add the maple syrup and beat until well combined.
  3. Heat a large non-stick frying pan over medium heat. Brush with the extra melted butter to lightly grease. Pour 80ml (1/3 cup) of the batter into the pan to form a 15cm-diameter pancake. Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat, in 9 more batches, with melted butter and remaining batter, reheating pan between batches, to make 10 pancakes.
  4. Place pancakes on serving plates. Top with the maple syrup butter and strawberries. Drizzle over maple syrup to serve.




  • 100gr flour
  • 250ml milk
  • 1 egg, separate white and yellow
  • little salt
  • margarine for brand
Pancake Topping:
  • ice cream
  • maple syrup
  1. Mix and stir together flour, salt, egg yolks and milk with whisk until it is flat or a balloon could use a mixer with the lowest speed (if you don’t have a balloon whisk and mixers, can also use a wooden spatula)..
  2. Beat egg whites until stiff..Could use a fork or whisk the balloon..
  3. Then stir in the flour mixture into the batter egg whites, mix well..Well in the mix the dough with flour, egg whites can also use fishing techniques..By taking a little egg white and mix into the flour, mix well..Add little by little..Then enter the new flour dough into egg whites..This step to avoid uneven egg white..
  4. Heat up Teflon with small diameter (which was to make the beef eye), dab it with margarine, reduce heat..It could also use a Teflon standard size..
  5. Pour the dough about 2.5 teaspoons vegetable, closed briefly..
  6. Turning if there’s already a little porous dough and a little hardened edges..



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