2 cups unbleached flour
5 tsp. baking powder
1 tsp. salt
2 tbls. sugar
2 large eggs
2 cups whole milk
5 tbls. melted butter Cranraisins and slivered (flat) almonds,
1 package dry yeast

Sift flour, salt, sugar and baking powder together, three times. (5 tsp.baking powder is correct!) Put milk, eggs and melted butter into blender. Add flour mixture and blend until smooth. Add yeast and blend just a little longer. Place in refrigerator, covered, over night, allowing room to grow. In the morning, heat griddle to 325 degrees and spray with Pam. Pour 1/4 cup of batter for each pancake; add cranraisens and almonds to top of pancake; bake until top side is full of air bubbles and under side is brown. Turn and bake until other side is brown. Serve at once with REAL maple syrup and butter.
(DO NOT substitute skim milk, oil or margarine or results will not be the same.)