I never used to enjoy breakfast when growing up. Not sure why, but cold cereal just wasn’t my thing. It wasn’t until I was in my late twenties that I rediscovered eggs, and from then on I was hooked on breakfast.
Before we had kids, my husband would make crepes for us on the weekend mornings. We would fill them with yogurt and jam and devour them. Years later we tried to get the kids to eat them, but they were lukewarm to the idea.
Enter: pancakes! I first used a mix (didn’t everybody?) But one day when I didn’t have any mix, I decided to look up a recipe. I didn’t realize it was so easy to make them from scratch.
Hello, Martha Stewart!
Since that fateful morning, I have always used Martha Stewart’s Basic Pancakes recipe. It is simple and easy and everyone loves them.
Here it is, direct from Martha’s website – enjoy!
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
Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.
SOURCE: recipe and picture from Martha Stewart, Everyday Food, September, 2006