This recipe comes from my father who, by popular demand on Sunday mornings, would make pancakes for the whole family (including Casse-tête, our dog at the time).

Those are fond memories.

Today, my children continue the tradition by cooking their own pancake recipe... my daughter prefers a fluffier "pancake" type while my son is more into savory pancakes. But one thing is for sure... no matter which recipe you choose, the most important ingredient remains the maple syrup, our Quebec pride.

INGREDIENT LIST

For 10 to 12 pancakes:

- 2 cups (500 ml) of flour
- 4 eggs
- 1 cup of milk
- ¼ cup (60 ml) of maple sugar
- Salt to taste
- Maple Syrup

PREPARATION

1. Mix all dry ingredients well in a large bowl. Then add the milk. Stir with a whisk and add milk as needed to obtain a batter with the same consistency as 35% fresh cream. If the children have stirred the pancake batter, clean the counter.

2. We are now ready to cook.

3. Choose a crêpe pan (ideal dimension of 25 cm in diameter) or a non-stick pan well heated on medium-high heat; obviously, the size of the crêpe pan directly affects the number of pancakes you will make.

4. Heat the pan and put a square of butter or coconut oil in it.

5. Pour just enough pancake mix to cover the bottom of the pan and cook on medium heat.

6. Turn the pancake when it is golden brown.

7. Be aware that the first pancake is never very pretty because the pan has not yet reached its optimal temperature.

8. Then cover the pancake(s) with Nos Cabanes maple syrup or pure maple butter.

9. The option to add fruit is at your discretion.

10. Enjoy these pancakes with joy, and you will surely have a beautiful day.