Martha Stewart’s Pancakes
Martha was right on the money when she came up with this basic pancake recipe.. it’s the only pancake recipe I use!
1 cup all-purpose flour, leveled
1 tablespoon sugar
2 teaspoons baking powder
Sprinkle of cinnamon
1 cup milk
1 large egg
3 tablespoons vegetable oil
Dash of vanilla
Plus assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup.
Yields about 15 mid-sized pancakes (4-5 inches) if you use 2 tablespoons of batter per cake.
In a bowl, whisk together the milk, oil, egg, and vanilla. Add all of the dry ingredients to the milk mixture and whisk just until incorporated (small lumps are fine!). Heat a large skillet to medium heat and spray the pan before adding batter. In fact, I sprayed the pan each time before adding more batter. For each pancake, spoon 2 tablespoons of batter into the skillet. I used a pretty large skillet, so I could cook 3 pancakes at a time.
Cook until the surface of pancakes have some bubbles, or about 2-3 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Serve warm, with desired toppings.
I am still not checking any blog related statistics, although I did contemplate asking my husband to look, but then I decided I would try and wriggle out details from him. If you want the back story, you can see why here and here. But I wouldn’t be telling the truth if I didn’t say I am excited to check them on Easter!