Pancakes with golden syrup

Method

1. Beat eggs, white sugar and oil together in a mixing bowl. Sift the flour and salt together in another bowl. Whisk the egg mixture into the dry ingredients to form a smooth paste.
2. Mix the milk and water together and slowly add it to the flour paste. Whisk thoroughly after each addition, but don’t add all the milk mixture in one go, as this can result in a lumpy batter.
3. Heat a medium-sized (about 20 cm) frying pan over a medium temperature. Add a thin layer of oil for the first pancake – the oil in the batter should be sufficient for the rest of the frying process.
4. Pour about 60 ml of the batter into the pan and swirl to spread evenly over the base of the pan.
5. Fry until it sets on top and is golden brown underneath.
6. Turnover and fry pancake for another minute on the other side. Take care not to overcook it, as an overcooked pancake will be rubbery and tough. Keep the pancakes warm. Repeat with the remaining batter.
7. Serve the pancakes with golden or maple-flavoured syrup and the toppings of your choice, from the serving suggestions below.

Serving suggestions

1. Fill pancakes with plain yoghurt, blueberries and the berry sauce, like berry coulis from the Amasi panna cotta. Serve with fresh mint and golden or maple-flavoured syrup.
2. Be creative and make faces for the kids using fresh seasonal fruit like banana, citrus or berries, chopped nuts and golden or maple-flavoured syrup. Alternatively make a stack of pancakes for the adults and top with seasonal fruit, nuts and golden or maple-flavoured syrup.
3. Cinnamon sugar and golden or maple-flavoured syrup is a delicious combination. Add a squeeze of lemon juice for an interesting flavour.