Griddle Cakes

To make 18 to 20 pancakes

2 cups all-purpose flour 
2 teaspoons baking powder 
2 teaspoons sugar
1	teaspoon salt
3 eggs, lightly beaten
2	cups milk
1/4 cup melted butter 

l/4 cup vegetable oil for greasing the griddle

Sift the flour, baking powder, sugar and salt together into a large mixing bowl. 
Make a well in the center of the flour and pour into it the eggs and milk. 
With a large spoon mix together only long enough to blend, 
then stir in the melted butter. 
Do not overmix; the pancakes will be lighter if the batter is not too smooth. 

Heat a griddle or heavy skillet over moderate heat until a drop of water 
flicked onto it evaporates instantly. 
Grease the griddle or skillet very lightly with a pastry brush dipped in oil; 
continue to grease when necessary. 
Pour the batter from a pitcher or small ladle into the hot pan to form 
pancakes 4 inches in diameter. 

Cook 2 to 3 minutes until small, scattered bubbles have formed—but have 
not broken—on the surface . 
Immediately turn with a spatula and cook for a minute until 
the other side of the pancake is golden brown. 

Stack on a heated plate and serve with melted butter and maple syrup.

NOTE: One cup of thoroughly drained, fresh, canned or thoroughly defrosted 
and drained frozen fruit may be added to the batter before frying.