| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
8 |
Servings |
INGREDIENTS
| 4 |
c |
All-purpose flour |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Baking powder |
| 2 |
c |
Milk |
| 8 |
tb |
Unsalted butter — melted |
|
|
Plus more for the griddle |
| 1 |
lg |
Egg |
| 2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Yellow food coloring |
INSTRUCTIONS
1) Stir the flour, sugar, and baking powder in a large bowl until mixed.
In another bowl, beat the milk, melted butter, egg, vanilla, and food
coloring until blended. Pour the wet ingredients into the dry ingredients
and beat until just blended (it's better to leave a few lumps than to
overmix and make tough hotcakes). The hotcakes will be lighter if you let
this batter stand at room temperature for about 30 minutes, or refrigerate
it up to 1 day.
2) Heat a griddle or large heavy pan (cast iron is perfect) over medium
heat. The griddle is hot enough when a drop of water skitters quickly
across the surface. Brush the griddle with a little melted butter. Pour
about 1/3 cup of batter for each hotcake, leaving a little space between
the hotcakes to make it easy to turn them. Cook them until golden brown
underneath (lift a corner to peek) and bubbles start to pop on the
topsides. Flip the hotcakes carefully and cook them until the undersides
are golden brown. Repeat with the rest of the batter. Serve hot with butter
and maple syrup.
Recipe By : Sylvia Woods
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”