I was trying to make dinner from the pantry, but couldn’t come up with anything good, so I decided to do “breakfast for dinner”, which we hadn’t done for a long time. We didn’t have any bread left, and I had made waffles for breakfast on Waffle Wednesday, so I decided to make pancakes. So pancakes have always been a little scary for me (like cookies had been). I think it’s because of the flipping over of the pancakes. Anyhow, I’ve only tried pancake mixes maybe twice. This time I decided to go see if Martha had a trusty recipe for me. And she did!
None. We had all the ingredients on hand. I used veg oil instead of butter because I was too lazy to melt the butter. Oh wait, I did add chocolate chips to a few of them. Oh, and I used a griddle instead of a skillet.
None…well, except I might try the melted butter next time instead of veg oil.
They were great. I browned them a little too much because I stepped away (actually, aside) to get working on the eggs. But even with that, everyone gobbled them up. Yum! I’ll try to add different things in there next time. (Anyone have tips on doing that?) I saved the remaining batter that we did use, and made some more for breakfast. Still good!
Click on the link to view more of WHAT WE’RE EATING
PANCAKES recipe from Martha Stewart from Everyday Food, September 2006
- Prep Time: 25 minutes
- Total Time: 20 minutes (I’m not sure how this worked out…)
- Serves 4 (I think it made about 12-15 mini pancakes)
- 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.
Kids can help: measure ingredients and whisk