Slowly pour the liquid into a bowl and the fork mix together to make a smooth batter. When the batter is smooth set aside for ten or so minutes.

Heat a heavy-bottomed frying pan over a medium heat and add a knob of butter. When has melted and started to bubble, add a small ladle of pancake batter. Circle the ladle on the batter to make a thick round pancake.

When the top of the pancake begins to bubble, turn it over and cook until both sides are golden brown and the pancake has risen to about one centimeter thick.

Remove the pancake and put on a tray and place in a warm oven. Heat another piece of butter and repeat the process until all the batter is used up.

Serve with lashings of real maple syrup.