3 lg Eggs
1/2 c Sugar
6 tb (3/4 stick) butter; melted
1 1/2 c All purpose flour
1 c Milk
1 tb Baking powder
1/4 ts Salt
Butter
Warm maple syrup
Vary these pancakes, if desired, by sprinkling one-fourth cup blueberries,
raisins or even chocolate chips over each pancake before turning it to
finish cooking.
Preheat oven to 250F. Whisk eggs, sugar and melted butter in medium bowl
until blended. Add flour alternately with milk in 3 additions, whisking to
blend after each addition. Whisk in baking powder and salt.
Melt enough butter in heavy medium nonstick skillet over medium heat just
to coat bottom. Ladle scant 3/4 cup batter into skillet, rotating skillet
to spread batter to about 6-inch-diameter round. Cook pancake until bubbles
form on surface and bottom is brown, about 1 minute. Turn over pancake and
cook until bottom is brown and pancake is cooked through, about 1 minute.
Transfer to large baking sheet. Place in oven to keep warm. Repeat with
remaining batter to form 5 more pancakes, adding more butter to skillet as
necessary. Serve with syrup.
Makes 6
Bon App?it March 1995 Too Busy to Cook Galit Stevens: Raleigh
Yields
1 Servings