Pancakes with maple syrup
18 min · serves 3
A lumpy batter is the right batter. Beat it smooth and the pancakes come out tough and flat.
Ingredients
- 200 g Plain flour
- 8 g Baking powder
- 30 g Sugar
- 3 g Salt
- 250 ml Milk
- 1 whole Egg
- 40 g Melted unsalted butter
- 60 ml Maple syrup
- 10 ml Oil for the pan
Method
- Whisk the flour, baking powder, sugar and salt together in a large bowl.
- Beat the milk, egg and melted butter together in a second bowl.
- Pour the wet into the dry and stir just until moistened. A few lumps are fine.
- Let the batter rest five minutes so the baking powder can start working.
- Heat a pan over medium-low, brush with oil and wipe most of it away with paper.
- Ladle in the batter and flip when bubbles rise and begin to break, about two minutes a side.
- Stack the pancakes and pour the syrup over while they are still hot.