Total Time
50mins
Prep 35 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  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.
  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.
  3. Serve pancakes hot with raspberry jam and maple syrup.
Most Helpful

5 5

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.

5 5

Yep, these are really tasty! I made just a half batch for 2 of us, it was easy to convert. Served with huckleberry compote and maple syrup. Thanks for posting! Made for Culinary Quest 2014 PNW region.

5 5

I really enjoyed these. Simple and good. I served them with Roasted Berry Sauce and they were great. Thanks for sharing. Made for Culinary Quest 2014.