2 cups 35% whipping cream
2 cups maple syrup
3 1/3 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 cup unsalted butter, at room temperature
2/3 cup packed brown sugar
1 1/2 cups milk
2 teaspoons vanilla
Preheat oven to 400F (200C). In saucepan, bring cream and maple syrup to a boil over medium heat. Pour into 13 x 9 inch (3 L) glass baking dish.
In bowl, whisk together flour, baking powder and salt; set aside.
In stand mixer fitted with paddle attachment, beat butter with sugar until light. Beat in eggs one at a time. Beat in milk and vanilla. Beat in flour mixture just until combined. Using ice cream scoop or two large spoons, scoop 12 mounds of batter into hot syrup in baking dish.
Bake in centre of oven for 40 minutes or until golden brown and firm to the touch.