Updated Monday, March 7th, 2005
Total Time: 20
Yield: 16 pancakes
Heat a lightly buttered griddle or cast-iron skillet over moderately high heat. Ladle in batter, 1/4 cup at a time. Cook 3 to 4 minutes, then check underside. If browned, gently flip pancakes and cook 2 minutes longer. Repeat with remaining batter. Serve with either the Pineapple-Ginger or Fig-Walnut Topping.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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