Recipe information
Yield
Makes about 16
Ingredients
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
2 cups milk
1/2 cup (1 stick) butter, melted, cooled slightly
3 large eggs
4 tablespoons (about) butter
Raspberry jam
Pure maple syrup
Preparation
Step 1
Stir first 4 ingredients in large bowl. Whisk milk, melted butter and eggs in medium bowl. Add to dry ingredients and whisk until blended but small lumps remain. Let stand 30 minutes.
Step 2
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Drop batter by scant 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn and cook until bottoms are golden brown, about 1 minute. Transfer to platter. Tent griddle cakes with foil to keep warm. Repeat with remaining batter, adding more butter to skillet as necessary.
Step 3
Serve pancakes hot with raspberry jam and maple syrup.
