Prep. time: 20 minutes
Resting time for the batter: 45 + 15 minutes
Cooking time: 45 minutes
Oven temperature: 220°C / 450° F

It was traditional in northern France to grease the pans with a piece of fresh pork rind.

1. Place the flour, eggs, sugar, salt, a little beer and the rum into a bowl; whisk together until very smooth;
2. add the remaining beer to make a creamy mixture, as well as a knob of butter, melted, and let rest so the beer ferments the batter slightly.
3. In a skillet, heat some butter; pour in a spoonful of the batter to make a pancake just thick enough to be sautéed;
4. garnish as desired with honey, red currant jelly, blackberry jam… or just sprinkle with brown sugar.