Pancakes (Griddlecakes)   

The amount of milk you use will determine how thick these griddlecakes or pancakes are. Start with the smaller amount suggested and add more if the batter seems too thick. Try to have the milk at room temperature before mixing and take care not to over beat: a few lumps in the batter will do no harm. You can make lighter, fluffier pancakes by separating the egg, beating the white, and folding it in last. Serve with maple syrup or honey.

2 cups milk (1 1/2 cups to 2 cups)
4 tablespoons unsalted butter, cut into pieces
2 cups all-purpose flour (10 oz.)
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon table salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract

Heat milk and butter in microwave, about 1 1/2 min.
Whisk together dry ingredients in a bowl.
Combine all ingredients together.

Makes 12 to 16 pancakes.

Buttermilk Pancakes
Use buttermilk (or yogurt) instead of milk and substitute 1 teaspoon baking soda for the 4 teaspoons baking powder.

Blueberry Pancakes
About 1 cup blueberries.
Push several berries into the pancakes before flipping them.

Source of recipe: Amy (schnitzel), adapted from The Fannie Farmer Cookbook.

Pancakes (Griddlecakes)