Fluffy pancakes with maple syrup butter and seasonal berries

• 300 grams Self raising flour
• 1 tsp salt
• 2/3 cup Castor sugar
• 260 ml milk
• 2 Eggs, 1 whole, 1 separated
• 100 grams butter, melted
• 1 Butter & oil for cooking
• 125 grams butter, room temp
• 1/2 cup maple syrup
• 1 seasonal berries

1. Sift flour twice then add salt and sugar.
2. Start adding milk to flour.
3. Don't add all at once to avoid getting lumps.
4. Once all milk added, mix in melted butter.
5. Lightly whisk whole egg and egg yolk then add to batter.
6. Cover and allow to rest in a warm spot
7. For maple syrup butter, whisk butter.
8. Once it starts to pale gradually add maple syrup.
9. Whisk whites to stiff peaks then gently fold into butter mixture.
10. Will not hold in fridge so make it fresh every time you have pancakes
11. Heat oil in pan, then add a knob of butter.
12. Once melted, ladel a portion of batter into pan.
13. Batter will seem thick, its meant to.
14. Allow to go golden and flip once bubbles start to appear and pop on the surface.
15. Get other side golden.
16. If cooking too quick, lower heat to stop from burning.
17. Repeat with all batter.
18. Make pancakes as large or small as desired.
19. Serve with a dollop of maple butter and seasonal berries
20. How many portions will depend on size of pancakes

flour, salt, sugar, milk, eggs, butter, butter, butter, maple syrup, berries

Taken from cookpad.com/us/recipes/345690-fluffy-pancakes-with-maple-syrup-butter-and-seasonal-berries (may not work)