2 Eggs
5 tb Butter
1 c Milk
1 1/4 c All purpose flour
1 tb Sugar
4 ts Baking powder
3/4 ts Salt
These are really quite good — they remind me pancakes served at old-time
diners. Very buttery and simple. Recipe can be doubled easily. Just
remember not to stir too much once the flour is in. Chopped fruit can be
added once the bubbles form as the first side of the pancake cooks. (Makes
around a dozen 4″ pancakes or 6 larger ones.)
Beat the eggs in a mixing bowl until they are thoroughly blended. Put the
butter and the milk in a small saucepan and warm over low heat until the
butter has melted. Set aside and allow to cool a little — don’t add this
mixture to the eggs while it’s hot or the eggs will cook prematurely. Stir
the butter mixture into the eggs and mix well. Put the flour, sugar,baking
powder, and salt into a bowl and stir with a fork until well mixed.
Pour the egg mixture into the flour mixture and stir only until dry
ingredients are well moistened. Don’t overmix.
Heat a griddle or skillet until a few drops of water dance on it, then
lightly film with grease. Drop 2 or 3 Tbsp. of batter for each pancake on
the griddle…Use larger amount for larger cake. Cook until bubbles break
on the surface. Turn the pancake over and cook another 30 seconds, or until
the bottom is lightly browned. Serve the pancakes hot.
GPG@WORLD.STD.COM
(GLENN P GABBARD)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings