Basic Pancake Batter
 
recipe by: taste with david rosengarten 
 
1-1/2 cup  flour
1/2 tsp  salt
2-1/2 tsp  baking powder
1   egg
1 cup  milk - (about)
3 Tbsp  butter, melted, cooled, plus
  extra for cooking
  softened butter, for serving
  maple syrup, room temperature,
  for serving
 
heat a griddle or skillet until hot. 
sift together flour, salt and baking powder. whisk together egg, 
milk and butter. add egg mixture to the flour and stir just to 
moisten -- the batter will be lumpy, do not overmix. if too dry, add 
a few more spoonfuls of milk. 
lower heat to medium-high and lightly brush griddle with butter. 
spoon in the batter, by 1/4 cupfuls, spreading to 4-inch rounds. cook 
until edges are dry and little bubbles appear on the surface, about 2 
minutes. flip pancakes and cook second side just until lightly 
browned. transfer pancakes as they are made to warm plates and serve 
immediately, with butter and syrup. 
 
this recipe yields 3 to 4 servings. 
 
 
 
-- 
(ID: 1499) Mirror: rec.food.recipes: Mon, Aug 29, 2005


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