Chefs Secret 12-Element Non-Stick Covered Breakfast Griddle

Directions:

In a large bowl, combine the flour, baking powder, salt, and sugar. In a medium bowl, lightly beat the eggs then whisk them into the flour mixture. Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk.

Heat a our non-stick griddle over medium heat. Spoon or pour about 3 tablespoons of batter onto the griddle to form a pancake. Repeat forming only as many pancakes as can fit on the griddle with 1-inch or so of space around each. Drop 7 or 8 blueberries on each pancake. Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer. The pancakes are best served immediately topped with maple syrup.