¾ cup (105 g) unbleached all-purpose flour

1 tsp baking powder

2 eggs

½ cup (125 ml) sour cream

1/3 cup (75 ml) maple syrup

Softened butter, for cooking

In a bowl, combine the flour and baking powder. Set aside.

In another bowl, whisk together the eggs, sour cream and maple syrup. Add the dry ingredients and whisk until the batter is smooth.

In a large non-stick skillet brushed with butter over medium heat, cook about 3 pancakes at a time using about 2 tbsp (30 ml) of batter for each. When the underside of a pancake is golden brown and bubbles start to form on the surface, turn it gently with a spatula. Continue cooking until the second side is golden brown and the pancake is cooked through. You should have about 12 pancakes.

Place the pancakes on a plate as you are cooking them, and cover with aluminum foil to keep warm.

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