Pancakes

From unknown recipe book: This basic pancake tastes better than all the others I’ve tried. Like any good recipe, it is versatile: you can add fresh berries, fruit, granola, spices, and flavors. Pancake batter and waffle batter differ only in that the waffle batter is usually thinner. Add a little more liquid to pancake batter and it will cook up as a good, self-respecting waffle.

Ingredients

  • 2 large eggs

  • 5 tablespoons butter

  • 1 cup milk

  • 1-¹/₄ cups all-purpose flour

  • 1 tablespoon sugar

  • 4 teaspoons baking powder

  • ³/₄ teaspoons salt

Directions

  • Beat the eggs in a mixing bowl until they are thoroughly blended.

  • Put the butter and the milk in a small saucepan and warm over low heat until the butter has melted. Set aside and allow to cool a little – you don’t want to add this mixture to the eggs while it is very hot or it will cook the eggs.

  • Stir the butter mixture into the eggs and mix well. Put the flour, sugar, baking powder, and salt into a bowl and stir with a fork until well mixed.

  • Pour the egg mixture into the flour mixture and stir only until the dry ingredients are well moistened. Don’t overmix.

  • Heat a griddle or skillet until a few drops of water dance on it, then lightly film with grease, Drop 2 or 3 tablespoons of batter for each pancake onto the griddle (a 12-inch griddle will hold 4 pancakes) and cook until bubbles break on the surface. Turn the pancake over and cook another 30 seconds, or until the bottom is lightly browned.

  • Serve the pancakes hot. Extra pancakes can be refrigerated for a few days and reheated in a pan or toaster oven.