Nothing says “it’s the weekend” like homemade pancakes for breakfast. And no recipe makes having homemade pancakes easier than the one from the queen herself, Martha Stewart.
The recipe is built off of basic pantry ingredients, but in true Martha fashion, it takes it one step further and offers flexibility and variations of the recipe for different ingredients (for example substituting milk with either buttermilk or yogurt). She has also added an instructional video on how to measure flour, just in case you don’t know the Martha way. The batter makes 12-15 pancakes, depending on the size. Regardless of which route you decide to go, Martha delivers a nearly foolproof, delicious pancake recipe. All hail the queen.
Easy Basic Pancakes (my rendition)
1 cup flour (spooned and leveled)
2 tbsps sugar
2 tsps baking powder
½ tsp salt
1 cup milk
2 tbps unsalted butter (melted)
Butter or oil for the pan or griddle
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready. This will be used 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, and egg
- Add dry ingredients to wet; whisk until the dry ingredients are just moistened (it is critical here not to overmix the ingredients. A few small lumps are fine
- Heat a skillet or gribble on medium. Fold a sheet of paper towel in half and moisten it with butter or oil. Carefully rub skillet or griddle with oiled paper towel
- For each pancake spoon two to three tablespoons of batter onto the skillet or griddle
- Cook until bubbles start to form on the surface of the pancake and a few have popped (about 1-2 minutes), then flip. Cook the second side for about 1-2 minutes more
- Transfer to a baking sheet; loosely cover with aluminum foil and place in warm oven
- Repeat this with the remaining batter
Make these a part of your complete weekend breakfast , click here to check out the recipe and all of its variations.