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.