When I was offered to review Clarks Maple , I said yes for two reasons. Firstly, the last time I bought some maple syrup it was an incredible £5 a bottle and secondly it gave me an excuse to try out their white chocolate and blueberry pancake recipe.
We were given a large Clarks Original Maple Syrup whose (rrp is only £1.98 for 180ml) and a smaller bottle of Clarks No.2 Amber Maple syrup at an rrp of £2.99. I was extremely pleased with the prices as they aren't anything like I have previously paid. Next up was a blindfolded taste test to see if we could tell the difference. Without a doubt me, my husband and big man identified the more expensive syrup as it tastes stronger. Middle man didn't really understand what was going on and just wanted to eat more maple syrup!
And so for making the pancakes.....
200g self raising flour
1 tsp baking powder
Pinch of salt
1 large egg
200 ml milk
1 tbsp melted butter
100g white chocolate chips
100g fresh blueberries
1 ½ tablespoons Clarks Maple Syrup
Sunflower oil for frying
Clarks Maple Syrup for drizzling
Sift the flour, baking powder and salt into a large mixing bowl.
Whisk in the milk, egg and maple syrup (I used the original one) until you have a smooth thick batter.
Add the melted butter, half the blueberries and the white chocolate and stir.
Heat a wide non stick frying pan over a medium heat and add a little oil. (I used a pancake machine. I never thought I needed one, but I won a Swan one in a competition and it is fantastic and doesn't need oil!)
Cook the pancakes in batches by dropping about a tablespoon of batter for each pancake into the pan.
Cook for about 3 minutes on each side until golden.
Serve the pancakes with the remaining blueberries and drizzle generously with maple syrup. (I used the grade 2 one for drizzling)
I will certainly be buying the Clarks Maple syrup and if the boys have their way I will be making these pancakes again as they were delicious!
We were given the maple syrup for the purpose of this review but the opinions contained here are my own.