Stir: 1 tsp. salt 1 tsp. baking powder 1 1/2 c. milk Add: Melt: This dough should be as thick as a regular pancake dough so you may need to add or subtract some of the flour for 1/2 this recipe, divide flour, milk, sugar and salt. Using a pan which you generally fry pancakes in, melt the butter. Pour batter into this pan once the butter is melted. As the butter browns on the bottom, lift the browned portion up so that the uncooked batter will run underneath to be browned. Continue this process until all the batter is cooked. Break the large pieces into bite-size as the mixture fines and browns the mixture will be done when the majority of the pieces is golden brown. Serve with your favorite syrup.