Maple Butter Pancakes; thick fluffy pancakes made and topped with rich, sweet, melting Moose Maple Butter.
[GIFTED]
Lovely readers, we need to have a serious talk…
…A serious talk about why in the world we haven’t all been eating Moose Maple Butter since birth.
Butter, salt, maple syrup. Blended together into the most luxuriously salty sweet delight that your mouth has likely experienced since salted caramel, except this time it’s socially acceptable to eat the stuff for breakfast! Yay!
Tell your toast, crumpets, pancakes, waffles, and all other edible foodstuffs within a two mile radius to brace themselves. They’re about to be slathered with maple butter.
The lovely people at Moose Maple Butter were kind enough to send a pot of this heavenly concoction out to me to sample, and I am eternally in their debt for it. It is, without the hyperbole you have likely come to expect from me by now, a delicious gift that we humans definitely do not deserve.
The lucky (and bougie) sod that I am, I enjoyed my first taste of Moose Maple Butter on a slice of toasted sourdough. Then came the crumpets. So many warm, maple-buttery crumpets. Eventually I had to concede and create a new recipe with this stuff, instead of just spreading it on everything I could find and inhaling it like some kind of bespectacled Kirby.
If you want to try Moose Maple Butter for yourself, you can find your nearest stockist here!
(People of Aberdeen can find it in Gourmet Cheese Co in Rosemount or at Dobbies on the Langstracht!)
Behold, the Maple Butter Pancakes. Born of this glorious product and me having far too much time on my hands of a Friday morning, this was a belter of a breakfast.
Thick, fluffy pancakes, made and topped with proper maple syrup and of course, a generous melting lump of Moose Maple Butter. These fall somewhere between the humble Scotch pancake and the giant American-style pancakes we have come to know in recent years. Light enough for breakfast or snacks, indulgent enough for dessert.
These aren’t sickly sweet like some pancake stacks can be nowadays in our age of excess, but equally aren’t the stodgy handheld Scotch pancakes of yesteryear either. Simple ingredients, a little extra whisking, and some patience is all you need to make this truly glorious stack.
Enjoy!
Simply follow the full recipe and ingredients below to make these beautiful Maple Butter Pancakes!
Maple Butter Pancakes
Maple Butter Pancakes; thick fluffy pancakes made and topped with rich, sweet, melting Moose Maple Butter.
Notes
BE A MAVERICK: why not sprinkle some blueberries or chocolate chips into the pancake batter before cooking?
Ingredients
- 200ml (¾ cup) milk
- 2 eggs, yolks and whites separated
- 50ml (3 ½ tbsp) maple syrup (plus extra for topping)
- 30g (2 tbsp) Moose Maple Butter, melted (plus extra for topping)
- 200g (1 ½ cups) plain flour
- 1 tsp baking powder
- Pinch of salt
Instructions
- Put a large heavy-bottomed frying pan or flat cast-iron griddle over a medium-high heat.
- In a large jug, whisk together the milk, egg yolks, maple syrup and melted Moose Maple Butter.
- In a medium bowl, whisk the egg whites (either by hand or with an electric whisk) until white and fluffy.
- In a large bowl or jug, weigh out your flour baking powder and salt.
- Pour the jug of liquid ingredients into the dry ingredients and whisk gently until smooth and combined.
- Gently stir the fluffy egg whites into the batter until smooth.
- Using an ice cream scoop or large spoon, heap some batter into the preheated pan. I use 1 scoop/spoon for Scotch pancakes or 2 scoops/spoons for American-style pancakes.
- Cook the pancakes for 1-2 minutes, you should see bubbles bursting on top of the pancakes and the edges should look dry.
- Flip the pancakes (once and only once, and do not press down on them with your spatula!) and cook for a further 1-2 minutes.
- Scoop the cooked pancakes out of the pan. Eat straight away or keep warm between the folds of a clean tea towel until ready to serve.
- Top with maple syrup and a tasty dollop of Moose Maple Butter.
- Enjoy!
