These griddlecakes are a family favorite. Originally found in my vintage copy of McCall's Cookbook, I've made some tweaks to add some more flavor.
Adapted from the McCall's Cookbook, 1963 edition
Makes ~12 (3 inch) Griddlecakes
1 cup All-Purpose Flour, sifted
2 teaspoons Baking Powder
1/2 teaspoon Salt
2 tablespoons Sugar
1 Egg, beaten
1 cup Milk
2 tablespoons (28.4 g) Butter, melted
2 teaspoon Vanilla
Sift flour, baking powder, salt, and sugar into a medium bowl.
Whisk the egg, milk, butter, and vanilla in a separate small bowl.
Add the wet ingredients to the dry ingredients. Do not over mix - batter will be lumpy.
Slowly heat a large non-stick frying pan or griddle. Test the heat by placing a few drops of water on the pan; water should roll off in drops.
Use ~ 1/4 cup of batter to make each griddlecake. Cook until you see bubbles forming in the center of the griddlecake, and then flip. Cook until bottom is golden.
NOTE: When you multiply the batch, you need to increase the flour by 1/4 cup and the Baking Powder by 1/2 teaspoon