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Martha Stewart Easy Basic Pancakes

Martha Stewart Easy Basic Pancakes Recipe

A simple, classic pancake recipe that produces fluffy and golden results every time. Perfect for a quick weekday breakfast or a lazy weekend brunch.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 220 kcal

Ingredients
  

  • 1 cup All-Purpose Flour
  • 2 tbsp Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Milk
  • 2 tbsp Unsalted Butter, melted
  • 1 large Egg
  • 1 tbsp Vegetable Oil

Instructions
 

  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a separate medium bowl, whisk together the milk, melted butter, and egg.
  • Add the wet ingredients to the dry ingredients and whisk until just combined; do not overmix.
  • Heat a large nonstick skillet over medium heat and lightly coat with oil or butter.
  • Pour 2 to 3 tablespoons of batter onto the skillet for each pancake.
  • Cook until bubbles form on the surface and the edges look dry, about 2 minutes.
  • Flip and cook until the bottom is golden brown, about 1 to 2 minutes more.

Notes

  • Do not overmix the batter to keep them light.
  • Let the batter rest for five minutes before cooking.
  • Use a hot pan for the best golden color.
  • Wipe the pan between batches to prevent burnt bits.
  • Flip only once to keep the texture very soft.
  • Use fresh baking powder so they rise very high.
  • Keep cooked pancakes warm in a low temperature oven.
Keyword Martha Stewart Easy Basic Pancakes Recipe