Specifications

25
Breakfast Pancakes with Maple Syrup
Makes 8 Pancakes
Plates: Griddle
Position: Fully Open
Selector: Griddle
225g Self Raising flour, sifted
Pinch of salt
1 tbsp caster sugar
450ml milk
2 medium eggs
25g butter, melted
To serve:
Maple syrup
150g blueberries
n Preheat the griddle plates on 200°C.
n Place the flour, salt and sugar into a mixing bowl and combine.
n In a separate bowl, mix together the eggs and butter. Pour into the flour mixture and
whisk together. Gradually add the milk whilst whisking until combined.
n Using 3 tbsp of the mixture per pancake, pour individual pancakes onto the griddle
plate, evenly spacing them. Add a sprinkling of blueberries to each pancake once they
are poured on the griddle plates. This will prevent them from bursting during cooking.
Cook on one side until browned and then flip over and cook until browned on the
other side.
n Serve hot drizzled with maple syrup and a sprinkling of blueberries.