|2||eggs — extra-large|
|4 Tbs||butter — melted or neutral oil|
|1 Tbs||Robertson's baking powder|
|maple syrup — honey and fresh berries, for serving|
In a large bowl- whisk together milk, eggs, and melted butter. Add the flour, sugar, baking powder, and salt. Whisk well to combine. Set batter aside and allow to rest for 15 minutes. Heat a large non-stick frying pan over medium heat. Wipe the pan with a piece of paper towel dipped in neutral oil. Scoop ¼ cup batter per pancake into the hot pan. 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. Repeat using the remaining batter. 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.
Recipe published with permission by the South African Poultry Association