|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
Sift flour with baking powder, salt, arid sugar into medium bowl.
With rotary beater, beat egg.
Add milk and but- ter; beat until well mixed.
Pour into dry ingredients; beat only until com- bined—batter will be lumpy.
Meanwhile, slowly heat griddle or heavy skillet.
To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about 1/4 cup batter for each griddlecake; cook until bubbles form on surface and edges be- come dry.
Turn; cook 2 minutes longer, or until nicely browned on underside.
Serve with whipped butter, below.
Makes 8 (4-inch) griddlecakes.