Classic Pancakes

Without hesitation, I can tell you my favorite classic pancake recipe. In fact, I’m pretty sure I know the recipe by heart. I found this recipe 2 years ago looking for a cute Valentine’s day breakfast for Jarrett and me to enjoy. Although the only special thing about Martha Stewart’s original recipe is the shape of the pancakes, the actual batter is quick, easy, and delicious. I use it anytime I want to make a comforting breakfast and not spend a ton of time cooking. It is also extremely easy to double, or even triple, this recipe if you have guests!

Classic Pancakes
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted and cooled slightly, plus 1 tablespoon for griddle (or cooking spray)

In a small ramekin, melt butter in the microwave for 20 seconds (cover with a paper towel to avoid splatters!) and set aside to cool.
Preheat a griddle or large, flat saute pan over medium heat.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the egg, milk, and unsalted butter and mix until just combined. A few small lumps left in the batter is perfectly fine.
Spray the griddle or saute pan with cooking spray or brush with butter. Using a 1/3 cup measuring cup, scoop and pour batter onto the hot griddle and cook until bubbles form on the top of the pancake and the edges begin to crisp–about 2 minutes. Flip, and continue cooking for an additional minute.
Continue this process until all of the batter is used.
You can also keep the pancakes warm by preheating the oven to the warm setting (about 150-200 degrees) and keeping them covered while the others cook.
Top with powdered sugar, syrup, fruit, or whatever you choose.

Enjoy!

Adapted from:
Martha Stewart