250g/8¾oz plain flour
2 tsp baking powder
1 tsp sea salt
3 tbsp sugar
250ml/8¾fl oz milk
2 eggs, lightly beaten
50g/1¾oz unsalted butter, melted, plus extra for cooking
80ml/2¾fl oz maple syrup
25g/1oz unsalted butter
Sift the flour, baking powder, salt and sugar into a bowl.
Mix the milk, eggs and melted butter in a large jug, then add the flour mixture and mix quickly to make a batter (don't worry about lumps - they're good). Alternatively, make the batter in a bowl and transfer to a jug.
Heat a cast iron frying pan or flat-surfaced griddle until medium-hot, grease lightly with extra butter and pour in the batter in batches to make rounds, 8-10cm/3-4in diameter.
Cook for 1-2 minutes or until bubbles form on top of the pancakes and the underside is golden, then flip each one over and cook for one minute. Keep the pancakes warm in the oven while you cook the remaining batches.
To make the maple butter syrup, heat the maple syrup and butter together in a small saucepan or microwave.
Stack the pancakes on warmed plates and pour over the buttery syrup to serve.
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