Serves 8

Ingredients:

• 500ml (2 cups) milk
• 2 extra large eggs
• 4 Tbsp. melted butter or neutral oil
• 300g (2 cups) flour
• 4 Tbsp. sugar
• 1 Tbsp. baking powder
• ½ tsp salt
• Maple syrup / honey & fresh berries, for serving

Method:

1. In a large bowl- whisk together milk, eggs, and melted butter.
2. Add the flour, sugar, baking powder, and salt. Whisk well to combine.
3. Set batter aside and allow to rest for 15 minutes.
4. Heat a large non-stick frying pan over medium heat.
5. Wipe the pan with a piece of paper towel dipped in neutral oil.
6. Scoop ¼ cup batter per pancake into the hot pan.
7. Cook on the first side until bubbles appear on the surface. Flip and cook for another 2 to 3 minutes until both sides are golden brown. Transfer to a plate in a warm oven.
8. Repeat using the remaining batter.
9. Stack pancakes and top with fresh berries and a drizzle of maple syrup or honey.

To freeze:

Stack pancakes between wax paper or baking paper, and place in a Ziplock / resealable bag to freeze.

To reheat:

Microwave: Place frozen pancakes on a microwave-safe plate, and microwave for 20 seconds intervals checking until warm and soft.

Oven: Preheat oven to 180ºC. Place the desired number of frozen pancakes in a flat layer on a baking tray and cover the pan tightly with foil. Bake for about 10-15 minutes, until the pancakes are warm and soft.