- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 cups milk
- 1/2 cup (1 stick) butter, melted, cooled slightly
- 3 large eggs
- 4 tablespoons (about) butter
- Raspberry jam
- Pure maple syrup
- 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.
- 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.
- Serve pancakes hot with raspberry jam and maple syrup.