1) Stir the flour, dough, and baking powder in a large bowl until sundry.
In another roll, beat the milk, melted butter, egg, vanilla, and food
coloring until blended. Pour the wet ingredients into the dry ingredients
and beat until just blended (it's better to leave a few lumps than to
overmix and make tough hotcakes). The hotcakes will be lighter if you let
this batter stand at room temperature for around 30 transactions, or refrigerate
it capable 1 day.

2) Heat a griddle or large heavy pan (cast iron is complete) over medium
passion. The griddle is hot enough when a drop of water skitters quickly
across the rise. Brush the griddle with a little melted butter. Pour
astir 1/3 cup of batter for each pancake, leaving a little space between
the hotcakes to make it easy to turn them. Cook them until golden brown
underneath (lift a corner to glint) and bubbles start to pop on the
topsides. Flip the hotcakes carefully and cook them until the undersides
are golden dark-brown. Repeat with the rest of the batter. Service hot with butter
and maple syrup.