2 c All purpose flour
2 ts Baking powder
2 ts Sugar
1 ts Salt
2 c Milk
1/2 c Butter; melted, cooled
-slightly
3 lg Eggs
4 tb Butter; (about)
Raspberry jame
Pure maple syrup
Stir flour, baking powder, sugar, and salt in large bowl. Whisk milk,
melted butter and eggs in medium bowl. Add to dry ingredients and
whisk until blended but small lumps remain. Let stand 30 minutes.
Melt 1 tablespoon butter in heavy large skillet over med-high heat.
Drop batter by scant 1/4 cupfuls into skillet. Cook pancakes until
bottoms are golden brown and bubbles form on top, about 2 minutes.
Turn and cook until bottoms are golden brown, about 1 minute.
Transfer to platter. Tent griddle cakes with foil to keep warm.
Repeat with remaining batter, adding more butter to skillet as
necessary. Serve pancakes hot with raspberry jam and maple syrup.
Yields
16 Servings