Pancake Stack with Whipped Maple Butter

The batter for these classic American pancakes from Eggs All Day makes platefuls of light and fluffy pancakes from just one egg. Served with lashings of maple syrup and whipped maple butter, this is an indulgent yet cheap breakfast. Alternatively, serve these pancakes with crispy bacon in place of the maple butter - the sweet and salty combination is delicious. 


160 g self- raising flour, sifted
1 teaspoon baking powder
1 egg, separated
1 teaspoon vanilla extract
60 g caster sugar
a pinch of salt
250 ml whole milk 3 tablespoons melted butter, plus extra for frying 

Whipped maple butter
115 g butter
60 ml maple syrup, plus extra to serve
60 g icing sugar, sifted

Mini choc-chip pancakes (optional)
100 g chocolate chips
icing sugar, for dusting 

serves 4

To make the pancake batter, put the flour, baking powder, egg yolk, vanilla extract, caster sugar, salt and milk in a large mixing bowl and whisk together. Add the melted butter and whisk again. The batter should have a smooth, dropping consistency.

In a separate bowl, whisk the egg white to s:iff peaks. Gently fold the whisked egg white into the batter using a spatula. Cover and rest in the fridge for 30 minutes.

For the whipped maple butter, whisk together the butter, maple syrup and icing sugar using an electric handheld whisk until light and creamy. This is best made shortly before serving.

When you are ready to serve, remove the batter mixture from the fridge and stir once. Put a little butter in a large frying pan set over medium heat. Allow the butter to melt and coat the base of the pan, then ladle small amounts of the batter into the pan, leaving a little space between each pancake, or, if you want to make larger pancakes, you can fill the pan to make one at a time.

Cook until the underside of each pancake is golden brown and a few bubbles start to appear on the top - this will take about 2-3 minutes. Flip the pancakes over using a spatula and cook on the other side until golden brown. Cook the remaining batter in the same way in batches until it is all used up, adding a little butter to the pan each time, if required.

Serve the pancakes in a stack with a little rnaple butter and a drizzle of maple syrup on top.

Mini choc-chip pancakes

Prepare the pancake batter as above and when you are ready to fry, ladle  mini spoonfuls of batter into the pan and sprinkle with the chocolate chips. Carefully spoon over a little more batter to cover. Cook on both sides as above, then dust liberally with icing sugar to serve.


This recipe is from Eggs All Day. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.