American pancakes with maple syrup

Ingredients

• 250 g T45 pastry flour
• 2 tsp Baking powder
• 2 tbsp Granulated sugar
• 1 pinch Salt
• 300 ml Low-fat milk
• 2 pieces Egg
• 50 g Unsalted butter
• 30 g Unsalted butter for cooking
• 100 ml Pure maple syrup

Method

1. In a large bowl, sift together the flour, baking powder, sugar, and salt to avoid lumps and aerate the mixture.
2. In a second bowl, vigorously whisk the eggs with the milk, then incorporate the previously melted and slightly cooled butter until smooth.
3. Pour the liquid ingredients over the dry ingredients and gently stir with a spoon. Stop mixing as soon as the batter is moistened, even if a few small lumps remain, to guarantee fluffy pancakes.
4. Let the batter rest at room temperature for a few minutes so the baking powder can start reacting and the batter thickens slightly.
5. Heat a nonstick pan over medium-low heat and add a small pat of butter to grease it.
6. Scoop a ladle of batter and pour it into the pan to form a thick disc.
7. Cook until bubbles form on the surface and the edges start to set and brown, which generally takes a few minutes.
8. Flip the pancake with a flat spatula and cook the other side until you get a nice even golden brown color.
9. Set the cooked pancakes aside on a plate covered with a clean kitchen towel to keep them warm, and repeat the process until no batter remains.
10. Serve the pancakes piping hot, stacked, topped with a pat of melting butter, and generously drenched in maple syrup.

Nutrition

Per serving

Energy

551.7 kcal

Protein

12.21 g

Carbohydrate

78.9 g

Fat

20.49 g

Fibre

1.88 g

Calcium

353.1 mg

Iron

1.09 mg

Magnesium

31.6 mg