MAKES ABOUT 8 SLAPJACKS
Ingredients:
• 2 cups all-purpose flour, sifted
• 2½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 tablespoons butter or margarine, melted
• 2 tablespoons honey
• 2 large eggs, slightly beaten
• Butter or margarine
• Maple syrup
Preparation:
Combine the dry ingredients in a large bowl. Add the remaining ingredients and mix well, scraping sides. Mixture will be somewhat thick. Spoon batter onto a greased griddle heated to about 375° (mediumhigh heat), making pancake a manageable size. Flip the pancake when batter is bubbled over the entire top and the edges are slightly dry (should take about 2 to 3 minutes). Cook bottom until golden brown, about 1 minute.
Serve topped with butter or margarine and maple syrup.
This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'
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