Martha Stewart’s Pancakes

Martha was right on the money when she came up with this recipe.. it’s the only pancake recipe I use! 

Ingredients
1 cup all-purpose flour, leveled
1 tablespoon sugar
2 teaspoons baking powder
Sprinkle of cinnamon
1 cup milk
1 large egg
3 tablespoons vegetable oil
Dash of vanilla

Plus assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup.

Yields about 15 good sized pancakes if you use 2 tablespoons of batter per cake.

In a bowl, whisk together the milk, oil, egg, and vanilla. Add all of the dry ingredients to the milk mixture and whisk just until incorporated (small lumps are fine!). Heat a large skillet to medium heat and spray the pan before adding batter. In fact, I sprayed the pan each time before adding more batter. For each pancake, spoon 2 tablespoons of batter into the skillet. I used a pretty large skillet, so I could cook 3 pancakes at a time.

Cook until the surface of pancakes have some bubbles, or about 2-3 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Serve warm, with desired toppings.

No adapation, coming straight from Martha herself!

I am still not checking any blog related statistics, although I did contemplate asking my husband to look, but then I decided I would try and wriggle out details from him. If you want the back story, you can see why here and here. But I wouldn’t be telling the truth if I didn’t say I am excited to check them on Easter!

Linking to these parties!

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