Emily makes these light, cake-like pancakes the size of a dinner plate. The batter will keep several days in the refrigerator.
Make about 8 pancakes.
2 cups sifted all-purpose flour
1/2 cup sugar
4 1/2teaspoonsbaking powder
1 teaspoon salt
2 cups milk
1/4 cup (1/2 stick) butter or margarine
1. Sift flour, sugar, baking powder and salt into a large bowl. Beat eggs in a medium-size bowl; mix in milk and melted butter or margarine. Stir into dry ingredients, just until blended.
2. Heat griddle or 10-inch skillet slowly. Test temperature by sprinkling on a few drops of water; when drops bounce about, temperature is right. (If using an electric griddle or skillet, follow manufacturer's directions for heating.) Grease lightly with butter or margarine; repeat greasing before each baking.
3. Ladle 1/2 cup of batter into a metal cup; pour into a the center of griddle or skillet and spread out to an 8-inch round with the back of the cup.
4. Bake 3 to 4 minutes, or until bubbles appear on top; turn and bake 2 to 3 minutes longer. Serve hot with butter and syrup.
FOR CORN PANCAKES OR FRITTERS: Just add a teaspoonful of drained canned whole-kernel corn to each panckae or stir 1/2 cup into batter. Cook as pancakes.