Combine all of the pancake ingredients in a hand blender with only 25g of the melted butter. If you don't have a hand blender, simply combine the dry and wet ingredients in a large mixing basin. Slowly incorporate the wet ingredients into the dry until a smooth consistency is achieved. Before continuing on to the following stage, make sure the mixture is lump-free.
Keep the mixture aside after passing it through a fine sieve.
Heat a little amount of melted butter in a nonstick frying pan over medium heat. Spoon the mixture into the center of the pan, making it about 1 cm high and 5 cm broad.
Cook the pancakes on one side until golden brown, then turn using a spatula to cook the other side.
Remove the pancakes from the frying pan when they are golden brown on both sides and place them on plates.
Drizzle maple syrup over each pancake and top with some of the leftover ham.