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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Been using this recipe for many years. It came from one of McCalls oldest cookbooks. ALWAYS use real maple syrup. Ingredients:
2 cups all-purpose flour (wheat can be used also or a combination of the two) |
4 tablespoons sugar |
2 teaspoons baking powder |
6 tablespoons butter, melted |
1 1/2 cups milk |
1/2 teaspoon salt |
2 eggs |
Directions:
1. Preheat griddle so that a drop of water beads when dropped on it.
2. Combine dry ingredients.
3. Combine wet ingredients and beat well. (Do this quickly as the butter will tend to set up when it hits the cold milk).
4. Add wet ingredients to dry ingredients.
5. Mix but not too much. Batter will be slightly lumpy.
6. Drop a couple tablespoons for each pancake onto hot griddle and cook until bubbles appear in batter and bottom is golden brown.
7. Serve with real butter and real maple syrup.
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