Ingredients
- 120 g all-purpose flour
- 1/4 tsp salt
- 3 eggs
- 360 ml whole milk
- 60 ml Québec maple syrup
- 45 g melted butter, plus more for cooking
- lingonberry jam or berries, to serve
Method
- Whisk flour and salt, then gradually whisk in eggs and milk until smooth.
- Whisk in maple syrup and melted butter; rest the batter for 15 minutes.
- Cook a thin layer in a lightly buttered skillet, turning when the edges loosen.
- Stack the pancakes and serve with berries or lingonberry jam.
Conversion and rationale
Original sweetener (classic version): 50 g sugar
Conversion used: Replace 50 g sugar with 60 ml maple syrup; reduce milk by 30 ml. The skillet method needs no temperature change.
Why Quebec maple syrup: Maple gives these delicate pancakes a rounded caramel note without masking their buttery flavor. Using Québec syrup keeps the adaptation simple and locally grounded.
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 →