Ingredients
- 90 g all-purpose flour
- 30 ml maple syrup
- 1/4 tsp salt
- 4 large eggs
- 240 ml whole milk
- 1 tsp vanilla extract
- 30 g butter
- Icing sugar omitted; maple syrup for serving
Method
- Heat the oven to 215 °C and place a 25 cm cast-iron skillet inside.
- Blend flour, maple syrup, salt, eggs, milk, and vanilla until smooth.
- Add the butter to the hot skillet, pour in the batter, and bake for 18 to 20 minutes until puffed and browned.
- Serve at once with maple syrup and sliced fruit.
Conversion and rationale
Original sweetener (classic version): 25 g white sugar
Conversion used: Replace 25 g sugar with 30 ml maple syrup and reduce the milk by 15 ml. Bake at 215 °C instead of the common 230 °C sugar-batter setting, checking for a deeply browned rim.
Why Quebec maple syrup: Maple complements the eggy, custardy center and browned edges of this traditional skillet pancake. The lower baking temperature prevents excessive browning from the liquid sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →