for 4 person

Maple syrup butter

100 g	butter, soft
2 tbsp	maple syrup
4 sprig	thyme, leaves torn off
¼ tsp	salt

Batter

200 g	white flour
100 g	fine polenta (2 mins. cooking time)
2 tsp	baking powder
½ tbsp	sugar
¾ tsp	salt
2 ½ dl	buttermilk
2	eggs

Pancakes

oil for baking

To serve

100 g

ham in slices

How it's done

Maple syrup butter

Using the whisk on a mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the maple syrup and thyme, season with salt. Place the butter in a small bowl.

Batter

Preheat the oven to 60 °C, warm the platter and plates. Empty the flour into a bowl along with all the other ingredients up to and including the salt, mix and make a well in the centre. Whisk the buttermilk and eggs, gradually pour into the well while whisking, continue to whisk until the batter is smooth.

Pancakes

Heat a dash of oil in a non-stick frying pan. Reduce the heat, spoon the batter into the pan to make pancakes of approx. 7 cm in diameter. Once the undersides are cooked and no longer stick to the pan, flip the pancakes, cook for approx. 1 min. and keep warm. Prepare the remaining pancakes in the same way.

To serve

Plate up the pancakes, top with the maple butter and ham.

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