Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour, sifted, measured after sifting |
| 2 tablespoons | Sugar |
| 2½ teaspoon | Baking powder |
| ¾ teaspoon | Salt |
| 2 tablespoons | Melted butter |
| 1 \N | Egg, lightly beaten |
| 1 \N | Egg yolk, lighlty beaten |
| 1 cup | Milk, plus 2 tablespoons |
Resift flour with sugar, baking powder and ¾ teaspoon of salt. Combine melted butter, egg and yolk and whisk in milk. Preheat the griddle With a few swift strokes fold the wet ingredients into the dry ones. Do not overmix; keep the batter lumpy so they will turn out light. Cook the pancakes on the griddle, using a scant ¼ cup for each pancake. Turn them over when bubbles form over the entire surface of the pancake and cook for a few minutes on the other side. Serve hot with maple syrup. For dinner, serve hot with a saute of apples and raisins and along with either slices of bacon or topped with cottage or ricotta cheese.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@...> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6701 Posted to MC-Recipe Digest V1 #626 by 4paws@... (Shermeyer-Gail) on May 29, 1997