INGREDIENTS
3 1/2 cups all-purpose flour
1 tbsp. + 1 tsp. baking powder
1 tsp. salt
1/4 cup sugar
6 eggs
1 cup butter, melted
2 1/2 cups milk
DIRECTIONS
Measure out the dry ingredients and sift through a tamis. Crack the eggs into a china cap set over a large metal bain. Use a whisk to push them through—to blend the egg and catch any shell.
Pour cracked egg into large stainless mixing bowl. Add the milk and whisk together. Add the sifted dry ingredients in thirds, mixing thoroughly each time. It will be thick and lumpy.
Whisk in the butter, adding in a slow steady stream. It will turn smooth and glossy and silken. Store in green-lidded 8-qt. Cambro.
To cook:
Foam butter in 8" non-stick over medium-high flame.
1 full 16 oz. ladle per pancake.
Let set until bubbles form across surface.
Transfer to 400° oven until fully cooked through and springy to the touch—8-9 minutes.
Invert onto large oval.
Dust with 10X sugar.
