In a large bowl, whisk together the flour, baking powder, and salt. 2.
In a separate medium bowl, beat the eggs with the milk and maple syrup until well combined.
Pour the wet into the dry , add the 6 tablespoons (90 ml / 3 fl oz) of melted butter, and stir gently with a spatula just until the batter comes together. A few lumps are perfectly fine—do not overmix!
Let the batter rest for 10 minutes. 3.
Heat a large non-stick skillet or griddle over medium heat.
Add a small pat of butter and swirl to coat the bottom. Test if the pan is ready by dropping a tiny bit of batter; it should sizzle immediately. 4.
Pour about ¼ to ⅓ cup of batter onto the hot skillet for each pancake.
Cook for 2-3 minutes, or until the surface is covered with bubbles and the edges look set.
Flip carefully and cook for another 1-2 minutes until golden brown. 5.
Repeat with the remaining batter, adding more butter to the pan as needed.
Serve warm stacks immediately with a generous drizzle of maple syrup and a side of fresh fruit.
