Basic pancake batter

Yield: 4 Servings

Measure Ingredient
1½ cup Flour
½ teaspoon Salt
2½ teaspoon Baking powder
1 Egg
1 cup Milk, about
3 tablespoons Butter, melted and cooled, plus extra for cooking
Softened butter, for serving
Maple syrup, room temperature, for serving

Recipe By : Taste Show # TS4754 Heat a griddle or skillet until hot. Sift together flour, salt and baking powder. Whisk together egg, milk and butter. Add egg mixture to the flour and stir just to moisten -- the batter will be lumpy, do not overmix. If too dry, add a few more spoonfuls of milk. Lower heat to medium-high and lightly brush griddle with butter. Spoon in the batter, by ¼ cupfuls, spreading to 4-inch rounds. Cook until edges are dry and little bubbles appear on the surface, about 2 minutes. Flip pancakes and cook second side just until lightly browned. Transfer pancakes as they are made to warm plates and serve immediately, with butter and syrup.

Yield: 3 to 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@...> on 97

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