In a bowl, combine all the ingredients with a whisk, with the exception of the softened butter for cooking and the maple syrup.
Preheat a 20-cm (8-inch) crêpe pan or non-stick cast iron skillet over medium heat.
Lightly butter the pan and cook the pancakes, one at a time, with 45 ml (3 tablespoons) of batter each, browning them on both sides. Place the cooked pancakes on a plate, as you go, and cover with aluminum foil to keep them from drying. Serve with maple syrup.