Recipe by diner524
A recipe I found while searching for recipes for the Pacific Northwest region of CQ 2014. This is from "Bon Appétit" magazine, September 1995, by Jan Gassner: Salem, Oregon.
Top Review by Lucky in Bayview
Really nice! Buttery, but not heavy. The texture is different than a pancake, not as fluffy, but thicker than a crepe. Thanks for sharing the recipe, we really enjoyed these.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 cups milk
- 1⁄2 cup butter, melted, cooled slightly
- 3 large eggs
- 4 tablespoons butter (or less)
- raspberry jam, to taste
- pure maple syrup, to taste
Directions See How It's Made
- 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 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.
- Serve pancakes hot with raspberry jam and maple syrup.