Pancake Recipe

Audrey Ryder, Reporter

Pancakes are a staple of a classic breakfast, and they’re super simple to make! You can also spice them up with a variety of additions. I recommend cinnamon, bananas, strawberries, or if you really want a festive pancake, vanilla extract and chocolate chips. The following recipe is from Martha Stewart, and I really enjoy it.

Ingredients

1 Cup Flour

2 Tablespoons Sugar

2 Teaspoons Baking Powder

½ Teaspoon Salt

1 Cup Milk

2 Tablespoons Melted Butter

1 Large Egg

1 Tablespoon Vegetable Oil

 

Instructions

  1. Preheat the 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.
  2. 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).
  3. 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 the skillet with an oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto the 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).
  5. Cook until the surface of the 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 the oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.)