Yield: 1 Servings
|6 tablespoons||(3/4 stick) butter; melted|
|1½ cup||All purpose flour|
|1 tablespoon||Baking powder|
|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 250°F. 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 ¾ 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.
Bon Appétit March 1995 Too Busy to Cook Galit Stevens: Raleigh Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998