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Pancakes, Martha Stewarts Best Quick
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Source: Martha Stewarts Best Quick
1 cup | flour |
2 teaspoons | baking powder |
1/2 teaspoon | salt |
2 tablespoons | sugar |
1 | egg, lightly beaten |
1 cup | milk |
2 tablespoons | unsalted butter, melted |
1 1/2 teaspoons | butter, melted for griddle |
1. Heat griddle to 375 degrees or griddle pan over medium-high heat. Whisk flour, baking powder, salt, and sugar in a bowl. Add egg, milk, and melted butter; whisk to combine. Batter should have small to medium lumps.
2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush on 1/2 teaspoon butter onto griddle. Wipe off excess.
3. Using a 2-ounce ladle, about a 1/4 cup, pour pancake batter in pools two inches away from each other. When pancakes have bubbles on top and are light dry around the edges, 2 1/2 minutes, flip over. Cook until golden on bottom, 1 minute.
4. Repeat with remaining batter, keeping finished pancakes on heat-proof plate in oven.
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