Treat yourself to these sweet America Maple Stacks for dessert or a indulgent weekend brunch.
225g (8 oz) self-raising flour
1 tsp baking powder
55g (2 oz) caster sugar
2 large eggs, beaten
300 ml (½ pint) milk
1. Loosen the lid of the maple syrup and place it on the top plate to warm. If the simmering end of your hotplate is a little on the hot side, raise the lid for a few minutes and allow it to cool while you make the batter.
2. Sift the flour and baking powder into a bowl and add the sugar. Beat the eggs and add to the measured milk. Now mix all to a smooth batter and leave to stand for a few minutes.
3. Lightly oil the simmering end of the hotplate and spoon enough batter for one pancake onto the hotplate. Cook on both sides, turning when bubbles appear. Keep hot in a folded napkin. Serve the pancakes piled up with the syrup.