Oregon Griddle Cakes

Name: Oregon Griddle Cakes
Ingredients: 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

10 ingredients

3 steps

Ingredients

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

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.