Mix flour and baking powder. Add 25 g very soft butter, egg and about 1/3 of the milk. Stir and gradually add the remaining milk. Let it swell for at least 10 minutes.
Heat 25 g butter, sugar and syrup in a saucepan and simmer while stirring to a homogenous sauce.
Mix 3 tbsp. pancake batter and 2 tbsp. caramel sauce and fill into a disposable piping bag. Cut off a small tip.
Put 3 large tablespoons of the dough into a hot large pan greased with oil. Use the piping bag to squirt caramel spirals onto it. After approx. 3 minutes turn the pancakes and fry for another 2 minutes.
Repeat the process with the remaining dough and caramel. Arrange the pancakes and sprinkle with the remaining sauce.