Preparation
- Mix the flour, baking powder, sugar and salt in a large bowl.
- Whisk the eggs and milk together, then stir in the melted butter.
- Add the liquid mixture to the dry ingredients and stir only until just combined. The batter may be a little lumpy and thick.
- Melt a little butter in a pan over medium heat and pour in small portions of batter (about 8 cm across), leaving space between them as they spread a little.
- When bubbles form on the surface and burst, flip after 1 to 2 minutes and cook the other side for about 1 minute until golden brown. This makes about 12 pancakes.
- Serve stacked with maple syrup and, if you like, butter and fruit.
Drink with it
Sparkling wine · excellent match
Moscato d'Asti, well chilled
Fine bubbles and acidity lighten the butter and batter, and the Muscat fruit and residual sugar keep pace with the maple syrup.
Sparkling wine, Champagne, and Prosecco: what's the difference?Wheat beer · good match
Hefeweizen, cold
Carbonation lifts the syrup and butter, and the banana note of the yeast suits pancakes with fruit.
Wheat Beer: Where Do Banana and Clove Come From?Cream liqueur · good match
Irish cream, on ice or in coffee
The liqueur's vanilla and caramel pick up the maple syrup; in coffee it becomes a brunch drink.
Aged rum · good match
Aged rum, neat or with an ice cube
Vanilla, caramel and wood from the cask-aged rum meet maple and browned butter.
Drinking rum neat: how to get to know a bottlingMellow whisky · good match
Mellow bourbon, neat or with a little water
Sweet vanilla and oak notes mirror the syrup, and a few drops of water open up the aroma.
Whisky with food: cheese, chocolate, and savory dishes
Why it pairs well
Liqueur, rum or bourbon with pancakes is unusual, but their vanilla and caramel notes from the cask match the maple syrup.