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Pancakes

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1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat.  With a big spoon, scoop the batter onto the griddle, use about ¼ cup for each pancake (or less for smaller pancakes).  Flip when bubbles appear at the top.  Brown on both sides and serve hot.

But, if you have time, the secret to truly great! pancakes is to separate the eggs and beat the egg whites until they form soft peaks and fold them into the batter.  Use two eggs, add only one egg yolk to batter, toss the other.  Beat the two egg whites in a bowl with a little salt until soft peaks form and gently fold them into the mixed batter.

Serve with melted butter and warm maple syrup.  An easy way to heat maple syrup is to gently boil water in a saucepan and put the bottle of maple syrup upright into the pan for a few minutes.  (only do this with glass bottles!) 

 

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