Sift flour twice then add salt and sugar.

Start adding milk to flour. Don't add all at once to avoid getting lumps. Once all milk added, mix in melted butter.

Lightly whisk whole egg and egg yolk then add to batter.

Cover and allow to rest in a warm spot

For maple syrup butter, whisk butter. Once it starts to pale gradually add maple syrup. Whisk whites to stiff peaks then gently fold into butter mixture. Will not hold in fridge so make it fresh every time you have pancakes

Heat oil in pan, then add a knob of butter. Once melted, ladel a portion of batter into pan. Batter will seem thick, its meant to. Allow to go golden and flip once bubbles start to appear and pop on the surface. Get other side golden. If cooking too quick, lower heat to stop from burning.

Repeat with all batter. Make pancakes as large or small as desired.

Serve with a dollop of maple butter and seasonal berries

How many portions will depend on size of pancakes