| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Eggs |
| 1/2 |
c |
Sugar |
| 6 |
tb |
(3/4 stick) butter; melted |
| 1 1/2 |
c |
All purpose flour |
| 1 |
c |
Milk |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
Salt |
|
|
Butter |
|
|
Warm maple syrup |
INSTRUCTIONS
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 3/4 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.
Makes 6
Bon Appétit March 1995 Too Busy to Cook Galit Stevens: Raleigh
Posted to recipelu-digest by Sandy <[email protected]> on Mar 05, 1998
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