Pancake Tower

Method

1. Sift half of the flour, baking powder, and salt into a large bowl. Add half of the sugar. Create a depression in the center. Beat 6 eggs in a measuring cup. Gradually add 850 ml of milk and mix with the dry ingredients under the bowl edges, continue beating, add more milk if a smooth, thick batter has formed, stir in half of the melted butter.
2. Prepare a second bowl of batter from the remaining ingredients in the same way. Cover both and let the batter rest for 30 minutes. Prepare two large serving plates with parchment paper and set aside.
3. Preheat the oven to 140°C. Heat some butter in a coated crêpe pan until it foams. Add a ladle full of batter to the pan and distribute by tilting. Fry over medium heat until bubbles appear on the surface. Flip with a spatula and fry for 1 minute on the other side. Remove from the pan and keep warm on the prepared plates.
4. Process the remaining batter in the same way. Stack the pancakes on top of each other and keep warm in the oven. If the batter becomes too thick, stir in some milk.
5. Stack the hot pancakes on a large, preheated serving plate, drizzle with some maple syrup, and keep warm in the oven. Serve the remaining maple syrup on the side.