Pancakes with Maple Syrup



250 ml (1 C) Cake Flour
2 ml Salt
2 Extra Large Eggs
250 ml Milk
30 ml Oil
HULETTS Maple Syrup



  1. Place flour, salt, eggs, milk and oil in a food processor and process or whisk by hand until smooth.
  2. Strain the mixture into a jug and allow to stand for at least one hour.
  3. If mixture is too thick, thin down with iced water.
  4. Heat a lightly oiled frying pan over medium heat.
  5. Pour approximately 62 ml (¼ C) batter into pan, tilt the pan so that the batter swirls around and reaches the rim.
  6. Cook pancake until the bottom is light brown. Flip and cook the other side.

To serve: roll up and drizzle with HULETTS Maple Syrup and a scoop of ice cream.