Recipe - Giant Sunday Pancakes

3 lg Eggs
One half cup Sugar
6 tablespoon (Three fourths stick) butter; melted
1 One half cup All purpose flour
1 cup Milk
1 tablespoon Baking powder
One fourth teaspoon Salt
Butter
Warm maple syrup

Vary these pancakes, if desired, by sprinkling onefourth cup blueberries,
raisins or even chocolate chips over each pancake before turning it to
finish cooking.

Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl
until blended. Add flour alternately with milk in 3 additions, whisking to
blend after each addition. Whisk in baking powder and salt.

Melt enough butter in heavy medium nonstick skillet over medium heat just
to coat bottom. Ladle scant Three fourths cup batter into skillet, rotating skillet
to spread batter to about 6inchdiameter round. Cook pancake until bubbles
form on surface and bottom is brown, about 1 minute. Turn over pancake and
cook until bottom is brown and pancake is cooked through, about 1 minute.
Transfer to large baking sheet. Place in oven to keep warm. Repeat with
remaining batter to form 5 more pancakes, adding more butter to skillet as
necessary. Serve with syrup.

Makes 6

Bon Appétit March 1995 Too Busy to Cook Galit Stevens: Raleigh

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998