Our friends Kristen and Alex made us really good pancakes when we stayed over at their house in Andover, CT. She e-mailed me this recipe from The Joy of Cooking. Enjoy.
Prepare and preheat your griddle (or skillet)
Whisk together in a large bowl:
1 1/2 cups of all purpose flour
3 tablespoons of sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Whisk together in another bowl:
1 1/2 cups milk
3 tablespoons unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla extract (optional)
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. If you wish, fold in one of the following:
1/2 cup plump raisins or other very finely dried fruit
1/2 cup fresh or frozen blueberries or rasberries
1/2 cup finely chopped nuts, toasted
1/2 cup thinly sliced bananas
1/2 cup crumbled cooked bacon
1/2 cup shredded cheese
1/4 cup shredded semi-sweetened dried coconut
1/4 cup grated semisweet or milk chocolate
Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped open, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200 degree oven while you finish cooking the rest. Serve with maple syrup or honey and pats of butter.
Makes 12, 5 inch cakes.
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