Best made and eaten off of the griddle. If you prefer to serve on a platter to a full table, warm the plate and as the cakes come off the griddle place them on a warm plate in a warming drawer or in a 150-200 degree oven.
1 cup sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 cup milk
3 tablespoons butter (melted and cooled so it does not curdle the egg or milk)
Sift first four ingredients together into a medium bowl or onto wax paper (make wax paper sheet big enough to fold into a V so the dry ingredients can be “poured” into the wet indredients later).
Whisk egg, milk, and cooled melted butter together in a bowl larger enough to hold all ingredients including the dry
Add the dry ingredients to the wet or the wet into the dry… whatever works for you. Beat with whisk only until combined. This will most likely be a little lumpy. That is fine.
Heat up a griddle. (Sometimes I use a large pan or an electric griddle instead of a large griddle on the stove.) If non-stick leave the griddle be. If cast iron or any other pan I like to use spray to keep the first batch from sticking. You can use butter for crispier edges. There is no need to rebutter or spray since there is so much butter in the batter. After the first batch they will not stick.
I use about 1/3 of batter per cake. If you want them small, use less. If bigger use more. Cook until bubbles appear on the raw batter side then flip. Continue cooking to your preference. I like mine a little underdone. Oscar likes his more done. You will figure out the timing of you cook surface combined with your family preference with a little experimentation.
Makes 8 4-inch cakes… but i make them a little small so we tend to get closer to 10.
Serve as soon as you can with warm syrup or jam. We only dip our griddle cakes but go ahead and pour ontop if that is what you enjoy.