Basic Griddle Cakes

• 2 cups Flour
• 5 teaspoons Baking Powder
• 1 teaspoon Salt
• 3 Tablespoons Sugar
• 2 whole Eggs
• 1-1/2 cup Milk
• 1/2 cups Butter, Melted Warm, Not Hot (may Use Shortening)
• 1/2 cups Heavy Whipping Cream

1. This is not a cake-like pancake.
2. Preheat griddle or electric skillet to 300-325 degrees.
3. Sift the flour; measure so that it is 2 cups. Put excess flour back in its container.
4. Add baking powder, salt and sugar to remaining flour. Sift again three more times. Set aside.
5. Place eggs in mixing bowl and beat until light and frothy. Lightly mix in the milk, then stir in, by hand, the melted butter. Don't use hot butter or it will cook the eggs.
6. Add flour in all at once. Beat with mixer until smooth.
7. Melt butter or shortening in skillet. Using a 1/4 cup measuring cup, pour out batter in small circles.
8. When the batter bubbles and the bubbles pop, turn the cake over to cook the other side.
9. If your batter is too thick, add more milk in 1/4 cup increments.
10. Griddle cakes should be light golden in color. It only takes a few minutes.
11. You may add diced fruit (bananas, blueberries) to the batter for a flavor change.
12. Serve with warmed syrup, any flavor jam, peanut butter, fruit, or use as a sandwich wrap when cooled.

flour, baking powder, salt, sugar, eggs, milk, butter, cream

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/basic-griddle-cakes/ (may not work)