|All purpose flour||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Granulated sugar||2 Teaspoon|
|Brown sugar||1 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Butter||2 Tablespoon, melted|
In large bowl of electric mixer, at high speed, beat eggs until light and fluffy—about 2 minutes.
Into eggs, sift flour with baking powder, salt, and granulated sugar.
Add brown sugar; beat until smooth.
Stir in buttermilk and butter just until com- bined; do not overheat.
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 1/4 cup batter for each pancake; cook until bubbles form on surface and edges become dry.
Turn; cook 2 minutes longer, or until nicely browned on underside.
Serve hot with butter and maple syrup.
Makes 8 (4-inch) pancakes.