Pancake is one of our breakfast favorites. I tried a few recipes until I settled on this one. This is Martha Stewart’s recipe. I’ve been using her recipe for several years now and it never fails to give me fluffy pancakes..
1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil
Optional assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
1. In a small bowl, whisk flour, sugar, baking powder, and salt. Set aside.
2. In a medium bowl, whisk milk, butter (or oil), and egg. Add dry ingredients to milk mixture. Whisk until just moistened (DO NOT OVER-MIX, a few small lumps are fine).
3. Heat a skillet (non-stick or cast-iron) over medium. Fold a sheet of paper towel in half and moisten with oil. Carefully rub skillet with oiled paper towel.
4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of a spoon to spread batter into a round shape (you should be able to fit 2 to 3 in a large skillet).
5. Cook until some bubbles appear on the surface of pancakes and a few of them bursting, 1 to 2 minutes. Flip with a thin spatula carefully, and cook until browned on the underside, 2 minutes more. Continue with more oil and remaining batter. (You’ll have around 12 pancakes.) Serve warm, with desired toppings.