Country Griddle Cakes

These are good with real Vermont maple syrup and butter.

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons granulated sugar
1 teaspoon salt
2 cups milk
1/2 cup butter, melted and cooled slightly
3 large eggs
4 tablespoons (about) butter
Maple syrup

Directions:
Stir first 4 ingredients in large bowl.
Whisk milk, melted butter and eggs in medium bowl.
Add to dry ingredients and whisk until
blended but small lumps remain. Let stand 30 minutes.
Melt 1 tablespoon butter in
large skillet over medium-high heat.
Drop batter by scant 1/4 cupfuls into skillet.
Cook pancakes until bottoms are golden brown
and bubbles form on top, about 2 minutes.
Turn and cook until bottoms
are golden brown, about 1 minute.
Transfer to platter.
Tent griddle cakes with foil to keep warm.
Repeat with remaining batter,
adding more butter to skillet as necessary.
Serve pancakes hot with maple syrup.