Classic Baltimore Restaurant Recipes – Baltimore Sun

Makes 4-6 5-inch pancakes or 12-14 silver pancakes 1 1/2 cups all-purpose flour 1 tbsp baking powder 2 eggs 2-3 tbsp vanilla 1 1/2 cups milk 3 tablespoons melted butter 3 tablespoons sugar Combine all ingredients and stir until there are no lumps. Pour onto a hot griddle (350 degrees) covered with vegetable oil or clarified butter. If you want to add additional ingredients, such as chocolate chips or berries, sprinkle them on the wet side of the pancake now, while the underside bakes. Look for bubbles on the moist surface (a sign that air is cooking out of the pancakes), or use a spatula to peek underneath, making sure the pancake is golden brown. Flip and cook for another 2 to 3 minutes. Serve with syrup, whipped cream and more berries or chocolate chips. Courtesy of Sarah Simington, Chef/Owner of Blue Moon Cafe in Fells Point Per pancake (based on 6 large pancakes): 255 calories, 7 grams protein, 9 grams fat, 5 grams saturated fat, 34 grams of carbohydrate, 1 gram of fiber, 91 milligrams of cholesterol, 232 milligrams of sodium (Karl Merton Ferron, Baltimore Sun)