Ingredients
- 4 large eggs
- 600 ml milk
- 180 g all-purpose flour
- 1/2 tsp salt
- 75 g melted butter
- 90 ml Quebec maple syrup
- 1 tsp vanilla extract
Method
- Heat the oven to 215°C and place a buttered 23-by-33-cm baking dish inside.
- Whisk eggs, milk, flour, salt, melted butter, maple syrup, and vanilla until smooth.
- Pour the batter into the hot dish and bake for 25 to 30 minutes until puffed and deeply golden.
- Rest for 5 minutes, then cut into squares and serve with fruit and maple syrup.
Conversion and rationale
Original sweetener (classic version): 50 g granulated sugar
Conversion used: Replace the sugar with 90 ml maple syrup, reduce the milk by 15 ml, and bake at 215°C rather than 230°C to prevent excessive browning.
Why Quebec maple syrup: Maple gives this Finnish-style pancake a buttery, caramelized edge and works naturally with berries or tart fruit.
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 →