Pancakes with maple syrup

Ingredients for 4 servings:

• 175 g flour
• 1 tsp salt
• 4 tbsp powdered sugar
• 1 tsp baking powder
• 4 tbsp butter
• 2 eggs, fresh
• 200 ml milk
• 4 tsp oil (peanut oil)
• 5 tbsp butter, soft, for spreading
• n. B. Maple syrup for drizzling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sift the flour into a bowl. Add the salt, powdered sugar, and baking powder and mix everything well. Melt the 4 tablespoons of butter in a pan and let it cool slightly. Beat it vigorously in a bowl with the eggs and milk. Add the milk mixture to the flour and mix everything together using the beaters of a hand mixer or a whisk until smooth. Let the batter rest in the refrigerator for about 30 minutes. It should be quite thick. Then heat 1 teaspoon of peanut oil in a large, heavy skillet over medium heat. Using a ladle, add 3 portions of batter to the pan, one at a time. Cook the pancakes until golden brown on both sides. Remove the finished pancakes from the pan and stack them on top of each other in the oven to keep warm. Make 9 more pancakes with the remaining oil and batter and keep them warm. Stack 3 pancakes on each plate, placing a few knobs of butter between each pancake, and drizzle with maple syrup, if desired. Variation: The pancakes are also delicious savory. The sugar is omitted and seasoned with a pinch of salt instead. Rye flour is added to the batter instead of wheat flour. Before baking, the pancakes are first rendered in bacon, and the pancakes are then cooked in this fat.