From Manor resident Deb Anderson, who says her family has enjoyed the spotted breakfast staple at home and on campouts for decades — since settling in Texas more than 100 years ago.
Makes: 4 servings
Ingredients
· 1 ½ cups flour
· 2 teaspoon baking powder
· ⅛ teaspoon salt
· 2 eggs, beaten
· ¼ cup sugar
· 1 cup milk
· 2 tablespoon butter, melted
Directions
Sift the flour, baking powder, and salt together into a medium bowl then form a small well in the middle of the mixture. In a separate bowl, beat together the sugar and eggs. Add milk and stir, then mix with the flour.
Lightly butter a skillet with medium heat. Spoon batter onto the pan in cakes slightly smaller than regular pancakes. Cook until golden brown on both sides;
Cool slightly before topping with syrup