Pancakes like Aunt Jemima with maple syrup

Ingredients for 4 servings:

• 200 g wheat flour (type 550)
• 100 g corn semolina (polenta)
• 375 ml buttermilk
• 2 medium-sized eggs (organic)
• 35 g brown sugar
• 1 tsp, heaped vanilla sugar, real
• 1 tsp, heaped sea salt, slightly heaped tsp (approx. 4 g)
• 40 ml rapeseed oil (organic)
• 1 tsp, leveled baking soda, slightly less than level
• 30 g clarified butter for frying
• 10 ml water
• 40 g maple syrup

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Combine all ingredients except the baking soda, 10 ml water, and maple syrup. Stir the batter with an electric hand mixer for about 2 minutes. Just before adding the pancake batter to the pan, combine the baking soda with the 10 ml water and mix thoroughly with the hand mixer. Place one or two pans on the stove, add a little clarified butter, and then quickly pour the thick pancake batter into the center of the pan using a medium-sized ladle, pouring it in a circle until the pan has a diameter of about 10-12 cm. Don’t walk away! Stay with it! As soon as the surface is a little less firm, you can flip the pancakes. The color should be light brown on both sides. Cooking time may vary from stove to stove and pan to pan. As soon as the pancakes are done, serve immediately; they taste best that way. Then drizzle with real maple syrup.