The Best Pancakes Ever

Keep & Delete No. 36

Keep

I had plans to make a delicious, healthy Greek chicken bowl for dinner tonight, complete with cucumbers and bell peppers and whole grain rice, but at the last second, I said F it, let’s do pancakes instead. They didn’t have my trusty Jiffy mix at the store, so I opted to make them homemade FOR THE FIRST TIME IN MY LIFE. I have been wanting to try Martha Stewart’s pancake recipe forever, and tonight was the perfect time to do so. And reader, they were delicious. Everyone agreed they were the best pancakes ever, which, all I did was follow the recipe to a T (except I added a teaspoon of vanilla extract, because, of course), so all the credit goes to the queen herself, Martha. Have we mentioned how obsessed with her we are lately?

Here’s the recipe if you want to make them for yourself:

Ingredients

• 1 cup all-purpose flour, (spooned and leveled)

• 2 tablespoons sugar

• 2 teaspoons baking powder

• ½ 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

Directions

1. Gather ingredients and preheat oven. Preheat oven to 200°F. Have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.

2. Mix dry ingredients. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

3. Mix wet ingredients. In a medium bowl, whisk together milk, butter (or oil), and egg.

4. Combine wet and dry ingredients. Add dry ingredients to milk mixture; whisk until just moistened. (Do not overmix; a few small lumps are fine.)

5. Heat and oil skillet or griddle. 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.

6. Spoon batter onto skillet or griddle. 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).

7. Cook first side. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes.

8. Flip pancakes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.

9. Serve immediately, or keep warm in oven. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven while you cook. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

Delete

I ate too many pancakes.

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