Maple syrup is an iconic pancake topping, but is can be quite runny compared to golden syrup. If you don’t want it all to slip off your stack of pancakes before you’ve even started eating them, then give our maple butter a go. It’ll melt slowly on warm pancakes, oozing yummy mapley flavours. Try experimenting with different shaped moulds.
- 50g Unsalted Butter
- 25g Maple Syrup
- Heat the butter gently over a low heat and stir in the maple syrup. Pour into moulds to set and put into the freezer once cool.
- After a few hours, remove from the freezer and pop out the butter. This will keep in the fridge or freezer for several months.
- Make as much or as little as you need – just remember to use twice as much butter as maple syrup.
- Serve over maple and pecan pancakes, or use to flavour crepes. Once your crepes are cooked, melt some maple butter over one side whilst the crepe is still in the pan. Once melted, flip the crepe and let the butter sizzle for a second or two then serve with your favourite fillings.