Ingredients
2
cups self-rising flour
1/2
cup sugar
1
cup milk
2 large
eggs
3
tablespoons butter, melted
2
teaspoons vanilla extract
Caramel
Syrup
Preparation
Whisk
together first 2 ingredients in a large bowl. Whisk together milk and next 3
ingredients in another bowl. Gradually stir milk mixture into flour mixture
just until dry ingredients are moistened. Pour about 1/4 cup batter for each
pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4
minutes or until tops are covered with bubbles and edges look dry and cooked.
Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking
sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Caramel Syrup.
Note:
When using a griddle, heat it to 350°.
Tip:
For tender pancakes, don't overmix the batter; it should be lumpy.
Photo & Recipe via My Recipes
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