Martha Stewart's
INGREDIENTS
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
DIRECTIONS
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).
SERVINGS 3-4
From Chowhound
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine salt
1 1/4 cups whole milk or buttermilk
1/2 cup plus 1 teaspoon vegetable oil or melted unsalted butter
2 large eggs
1 tablespoon granulated sugar
1 tablespoon vanilla extract
Fresh fruit, butter, and maple syrup, for serving
INGREDIENTS
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
DIRECTIONS
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.
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SERVINGS 3-4
YIELDS 8 large pancakes
1 1⁄2cups all-purpose flour
2tablespoons sugar
2teaspoons baking powder
1⁄2teaspoon baking soda
1⁄2teaspoon salt
1 1⁄4-1 1⁄2cups milk
2eggs
1teaspoon vanilla (optional)
2tablespoons vegetable oil
2tablespoons sugar
2teaspoons baking powder
1⁄2teaspoon baking soda
1⁄2teaspoon salt
1 1⁄4-1 1⁄2cups milk
2eggs
1teaspoon vanilla (optional)
2tablespoons vegetable oil
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1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine salt
1 1/4 cups whole milk or buttermilk
1/2 cup plus 1 teaspoon vegetable oil or melted unsalted butter
2 large eggs
1 tablespoon granulated sugar
1 tablespoon vanilla extract
Fresh fruit, butter, and maple syrup, for serving
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