For the whipped butter, place the ingredients in a free standing mixer fitted with the whisk attachment.
Beat for five minutes or so until light pale and fluffy. You can use a hand his but it will take longer.
For the pancakes, weigh all the ingredients into a bowl and whisk together until the batter is smooth.
Heat a little butter in a non-stick frying pan and use a piece of kitchen roll to make sure the whole pan is covered.
Spoon in dollops of the batter, making it as round as possible. The pan should be on a medium heat.
Allow to cook for a few minutes or until bubbles start to form on the surface of the pancake.
Flip and cook for a further few minutes. Serve warm slathered with the maple butter and more maple syrup if you fancy it.