Maine Pancakes or griddlecakes are usually served piping hot for breakfast with melted butter and hot maple syrup. These pancakes are cooked on a griddle. Some modern griddles have a non-stick coating and so require no greasing, but if the griddle is made of cast-iron, brush it lightly with melted butter. To test the griddle to see if it is hot enough to begin cooking, sprinkle a little water on to it. When the water boils and forms bubbles the griddle is ready. If you do not own a griddle, use a heavy-bottomed frying-pan.
8 oz. flour
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar eggs
12 fl. oz. milk
3 oz. butter, melted
1 tablespoon lemon juice
Sift the flour, baking powder, salt and sugar into a large mixing bowl.
In a small mixing bowl, beat the eggs, milk, two-thirds of the melted butter and the lemon juice together with a fork.
Beat the egg mixture into the dry ingredients with a wooden spoon and continue beating until the mixture is smooth. Pour it into a jug.
Place the griddle over moderate heat. Test it to see if it is hot enough to begin cooking. If necessary, brush it lightly with a little of the remaining butter. Pour in enough of the batter to make a pancake that is about 4-inches in diameter.
When the top of the pancake is full of bubbles and the underside is brown, turn it over. Cook for 30 seconds or until the other side is brown.
Transfer the pancake to a warmed plate and keep hot while you cook the remaining pancakes in the same way. Pile the pancakes on top of one another and serve hot.