Resift flour with sugar, baking powder and 3/4 teaspoon of salt. Combine melted butter, egg and yolk and whisk in milk. Preheat the griddle
With a few swift strokes fold the wet ingredients into the dry ones. Do not overmix; keep the batter lumpy so they will turn out light. Cook the pancakes on the griddle, using a scant 1/4 cup for each pancake. Turn them over when bubbles form over the entire surface of the pancake and cook for a few minutes on the other side. Serve hot with maple syrup. For dinner, serve hot with a saute of apples and raisins and along with either slices of bacon or topped with cottage or ricotta cheese.
Recipe Courtesy of �Michelle Urvater