Pancakes with Maple Syrup

1. Mix the flour with the baking powder, sugar and a pinch of salt.

2. In a separate bowl whisk the egg, milk and melted butter.

3. Pour the wet into the dry and stir just until combined – lumps are fine.

4. Rest the batter for 10 minutes; this makes the pancakes tall and fluffy.

5. Cook ladlefuls in a hot, barely greased pan over medium heat.

6. Flip when the surface bubbles and the edges set. Serve stacked with maple syrup.

Tip: Lumpy batter is the secret – whisk it smooth and the pancakes turn rubbery. These are thick American pancakes, not thin crêpes.