If you are craving a breakfast that feels like a warm hug on a plate, look no further than the Giant Pancakes with Strawberries and Golden Syrup Recipe. These pancakes are delightfully thick and fluffy, with a slight vanilla sweetness that perfectly complements the juicy freshness of strawberries and the rich, caramel notes of golden syrup. This recipe transforms an everyday morning into a cozy celebration where every bite feels indulgent yet simple. Whether you’re cooking for a weekend brunch or a special occasion, these giant pancakes will quickly become a beloved favorite.
Ingredients You’ll Need
The magic behind these giant pancakes lies in a handful of simple ingredients that work together beautifully to create the perfect texture, flavor, and color. Each item contributes something special: the flour and baking powder give that impressive rise, vanilla essence adds a lovely fragrance, and the milk and egg blend the batter to silky smoothness. Let’s dive into what you’ll need for this treat.
- 2 1/2 cups plain flour: The base for the pancakes, providing structure and a tender crumb.
- 5 tsp baking powder: The secret to giving those pancakes their giant, fluffy rise.
- 3 tbsp sugar: Adds a subtle sweetness to balance the fruit and syrup.
- 1/2 tsp salt: Enhances all the flavors and rounds out the sweetness.
- 1 tsp vanilla essence: A touch of warmth and aromatic charm for depth of flavor.
- 1 egg: Helps bind the ingredients and contributes to the pancake’s golden color.
- 2 cups + 2 tbsp milk: Provides moisture and a smooth batter consistency.
- 1 tsp butter: For cooking, adding richness and preventing sticking.
- Sliced strawberries: Fresh and vibrant to top your pancakes with a juicy burst.
- Golden syrup: The luscious drizzle that adds sticky sweetness and a hint of caramel.
- Icing sugar: A light dusting for that extra touch of elegance and sweetness.
How to Make Giant Pancakes with Strawberries and Golden Syrup Recipe
Step 1: Mix the Dry Ingredients
Begin by combining the plain flour, baking powder, sugar, and salt in a large mixing bowl. Use a whisk to briefly mix them together until they are evenly distributed. This step ensures every bite of your pancake gets the perfect rise and flavor balance.
Step 2: Add the Wet Ingredients
Next, add the vanilla essence, egg, and milk to the dry ingredients. Whisk everything together until the batter is smooth and lump free. The batter should have a pourable consistency but be slightly thick, setting the stage for those giant, fluffy pancakes.
Step 3: Prepare the Pan
Heat a non-stick pan with a diameter of about 25cm (10 inches) over medium-high heat. Add the butter and use an egg flip or spatula to spread it evenly over the pan. This light coating will ensure your pancakes cook evenly without sticking.
Step 4: Wipe Excess Butter
Before pouring the batter, use a paper towel to carefully wipe away any excess butter from the pan. This step helps create an even cooking surface, avoiding greasy pancakes and allowing the batter to form a golden crust.
Step 5: Cook the First Side
Pour about half of the batter into the pan and swirl it around to cover the base evenly. Cook the pancake for around 2 minutes, watching for bubbles to appear on the surface. Lift the edge gently to check that the underside has turned a beautiful golden color, indicating it’s ready to flip.
Step 6: Flip and Cook the Other Side
Using a spatula, flip your pancake carefully. The second side will cook faster, typically 1 1/2 to 2 minutes. This results in a perfectly cooked, fluffy pancake that’s golden all over without being dry.
Step 7: Repeat for the Second Pancake
Remove the finished pancake from the pan and repeat the process with the remaining batter. You won’t need to add more butter for the second pancake, making this step quick and easy.
Step 8: Serve Your Masterpiece
Once both pancakes are cooked, it’s time to bring your Giant Pancakes with Strawberries and Golden Syrup Recipe together. Layer the pancakes with sliced strawberries, sprinkle with icing sugar, and don’t forget the golden syrup on the side for that irresistible finishing touch.
How to Serve Giant Pancakes with Strawberries and Golden Syrup Recipe
Garnishes
The classic combination of fresh strawberries and a dusting of icing sugar brings color, freshness, and a delicate sweetness that complements the pancakes perfectly. You can also add a few mint leaves or a dollop of whipped cream for extra flair and indulgence.
Side Dishes
For a well-rounded brunch, serve these giant pancakes alongside crispy bacon or a fresh fruit salad. The savory notes of bacon contrast beautifully with the sweet syrup and soft pancakes, while fruit salad adds a refreshing bite.
Creative Ways to Present
If you want to impress guests, try stacking the pancakes high and layering sliced strawberries and golden syrup between each one. Add a sprinkle of chopped nuts or a drizzle of chocolate sauce for a decadent twist that still highlights the original flavors.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover pancakes, store them in an airtight container in the refrigerator. They will keep well for up to 2 days and remain soft when reheated properly.
Freezing
Giant pancakes freeze beautifully. Place sheets of baking paper between pancakes before stacking them in an airtight freezer bag to prevent sticking. Freeze for up to 2 months without losing that fresh-out-of-the-pan taste.
Reheating
To reheat, pop your pancakes in a toaster or warm them gently in a pan over low heat. This helps retain their fluffy texture and avoids drying them out. Serve immediately with fresh strawberries and golden syrup for the best experience.
FAQs
Can I make these pancakes gluten-free?
Yes! You can substitute the plain flour with a gluten-free flour blend. Just ensure your baking powder is also gluten-free. The texture might be slightly different, but the pancakes will still be delicious.
What if I don’t have golden syrup? Can I use something else?
If golden syrup isn’t available, you can use maple syrup or honey as a tasty alternative. Each will bring its own unique flavor, with maple syrup adding a woodsy sweetness and honey a floral note.
How do I keep the pancakes fluffy?
Using fresh baking powder and whisking the batter until just combined helps keep the pancakes light and airy. Avoid overmixing, which can develop gluten and make the pancakes dense.
Can I make smaller pancakes with this batter?
Absolutely! Simply use a smaller pan or ladle less batter for each pancake. Cooking time will be shorter, just watch for bubbles and a golden underside before flipping.
Is there a vegan alternative to this recipe?
Yes, you can replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use plant-based milk like almond or oat milk. Swap butter for plant-based margarine or oil for cooking.
Final Thoughts
There is something truly special about making Giant Pancakes with Strawberries and Golden Syrup Recipe for breakfast or brunch. The process is straightforward, but the result is pure joy on a plate. The fluffy texture, bright strawberries, and sweet golden syrup come together to create a comforting dish you’ll want to make again and again. So grab your whisk and pan, and start cooking—these pancakes are calling your name!
Print
Giant Pancakes with Strawberries and Golden Syrup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 giant pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Western
Description
These Giant Pancakes are fluffy and golden, perfect for a delightful breakfast or brunch. Made with simple pantry ingredients and cooked in a non-stick pan, they offer a classic taste with the option to top with fresh strawberries, icing sugar, and golden syrup for added sweetness and flavor.
Ingredients
Dry Ingredients
- 2 1/2 cups plain flour
- 5 tsp baking powder
- 3 tbsp sugar
- 1/2 tsp salt
Wet Ingredients
- 1 tsp vanilla essence
- 1 egg
- 2 cups + 2 tbsp milk
For Cooking and Serving
- 1 tsp butter
- Sliced strawberries (optional)
- Golden syrup (optional)
- Icing sugar (optional)
Instructions
- Mix Dry Ingredients: Combine flour, baking powder, sugar, and salt in a bowl and whisk briefly to blend the dry ingredients evenly.
- Add Wet Ingredients: Incorporate the vanilla essence, egg, and milk into the dry mixture, whisking until the batter is smooth and free of lumps.
- Heat the Pan: Place a 25cm (10-inch) non-stick pan over medium-high heat and add butter. Use an egg flip to spread the melted butter thoroughly across the pan’s surface.
- Remove Excess Butter: Use a paper towel to wipe the pan carefully, leaving a thin, even coating of butter to prevent sticking.
- Pour Batter: Pour half of the pancake batter into the pan, swirling to evenly cover the base of the pan with a thin layer.
- Cook First Side: Cook the pancake until numerous bubbles appear on the surface. Check the underside by lifting the edge; when it’s golden brown (about 2 minutes), it’s ready to flip.
- Flip and Cook Other Side: Flip the pancake carefully and cook the other side for 1 1/2 to 2 minutes. The second side cooks faster and should be lightly golden.
- Repeat: Remove the cooked pancake from the pan and repeat the process with the remaining batter. No additional butter is needed for subsequent pancakes.
- Serve: Optionally, top the giant pancakes with sliced strawberries, sprinkle with icing sugar, and serve golden syrup on the side for drizzling.
Notes
- Use a non-stick pan for best results and to avoid sticking.
- Swirling the batter evenly ensures even cooking and a consistent pancake thickness.
- The bubbles on the surface are a key indicator that the pancake is ready to flip.
- Do not overload the pan to prevent uneven cooking and breakage.
- Serve immediately for the best texture and flavor.
- Golden syrup can be substituted with maple syrup if preferred.
