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| What You Need: |
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2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
3 eggs, lightly beaten
2 cups milk
¼ cup melted butter
¼ cup vegetable oil
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| How To Cook: |
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1. Sift the flour, baking powder, sugar and salt together into a large mixing bowl. Make a well in the center of the flour and pour into it the eggs and milk. With a large spoon mix together only long enough to blend, then stir in the melted butter.
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2. Do not overmix; the pancakes will be lighter if the batter is not too smooth. Heat a griddle or heavy skillet over moderate heat until a drop of water flicked onto it evaporates instantly.
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3. Grease the griddle or skillet very lightly with a pastry brush dipped in oil; continue to grease when necessary. Pour the batter from a pitcher or small ladle into the hot pan to form pancakes 4 inches in diameter. Cook 2 to 3 minutes until small, scattered bubbles have formed-but have not broken-on the surface.
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4. Immediately turn with a spatula and cook for a minute until the other side of the pancake is golden brown. Stack on a heated plate and servewith melted butter and maple syrup.
NOTE: One cup of thoroughly drained, fresh, canned or thoroughly defrosted and drained frozen fruit may be added to the batter before frying.
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| To make 18 to 20 pancakes |
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