Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz All-purpose flour

  2. 2 teaspoons 10ml Baking powder

  3. 2 teaspoons 10ml Sugar

  4. 1 teaspoon 5ml Salt

  5. 2 cups 474ml Milk

  6. 1/2 cup 99g / 3 1/2oz Butter - melted, and Cooled slightly

  7. 3 Eggs (large)

  8. 4 tablespoons 60ml Butter Maple syrup - for serving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Melt 1 tablespoon butter in 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. Serve pancakes hot with maple syrup. This recipe yields about 16 pancakes.


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