Ingredients
Stage 1: Sauce
| 1kg Unsalted butter, softened |
| 600g Pure maple syrup |
| 5g Flaked salt |
Stage 2: Batter
| 500g Whole eggs (approx. 10), beaten |
| 5.5L Full-cream milk |
| 5kg AM Pancake Buttermilk 10kg MB 50027586 |
| 18g Ground cinnamon |
Method
- Stage 1 – Sauce: whisk butter until fluffy. Stream in maple syrup and salt. Transfer to squeeze bottles and hold at 38-42°C for service.
- Stage 2 – Batter: Combine eggs and milk. Pour into bowl with AM Pancake Buttermilk Mix and cinnamon. Paddle 1st speed 60sec. Do not overmix – small lumps are fine. Rest 5min.
- Heat griddle to 170-180°C. Brush lightly with clarified butter.
- Ladle 120ml batter per hotcake. Cook until bubbles break on the surface and edges are set – approx. 2-2.5min.
- Flip once. Cook 1.5-2min until golden. Centre should spring back when pressed.
- Hold cooked hotcakes in a single layer at 60°C. Do not stack until service.
- Serve: stack 3 per portion, drizzle with maple butter, dust with icing sugar and cinnamon.
- Batter keeps refrigerated up to 6hrs – stir gently before use. Yield: 22 x 3-stack portions.