Note to self:
Pancakes are one of my favorite breakfast foods ever! I have tried out so many pancake recipes trying to find out my holy grail pancakes and I find myself always coming back to this one. It’s super simple and easy but there’s something about it that’s so delicious and they come out super fluffy. The key to this recipe in my opinion boils down to the butter and the waiting time before making the pancakes. My go to butter that’s cheap but really yummy is Blue Bonnet. I think it really makes this recipe. Obviously you can use any butter you have on hand, or even vegetable oil if you don’t have butter. 
And the second key to this recipe ( side note: does anyone else associate the word key with DJ Khaled now? it’s like inevitable “anotha one” ::drop major key wisdom:: ) is waiting 5-10 minutes after you make the batter so the baking powder can do it’s thang. I usually end up washing the dishes and cleaning the countertops in the mean time so by the time I’m done the batter is all poofed up and ready to use. (I may or may not have a slight OCD problem) I’ve tried it both ways, waiting and not waiting for the batter to poof and the pancakes come out very thin and flat when I didn’t wait. (I also might have a problem with patience…It’s a miracle I get any pictures or videos before devouring) Oh! Remember not to over-mix your batter! It’s totally fine if the batter has a few lumps and is chunky. Ain’t nothing wrong with a little bit of fluff. It helps the pancakes become fluffy and keeps the batter aerated.
This recipe is perfect for a family of 2 or 3 because you end up with 8 pancakes. Definitely give it a shot, after all it’s a Martha Stewart recipe so you know you won’t be disappointed!
Ingredients:
- 1 cup all-purpose flour, (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons salted butter, melted
- 1 large egg
- PAM cooking spray
- Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
Directions:
- In a medium bowl, whisk together 1 cup of milk, 2 tbsp melted butter, and 1 egg.In a small bowl, whisk together 1 cup of flour, 2 tbsp sugar, 2 tsp baking powder, and ½ tsp salt.
- Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine). Set Aside for 5-10 minutes to let the baking powder do its thang.
- Heat a large nonstick skillet over medium heat. Spray with cooking spray.
- For each pancake, pour ¼ cup of batter onto skillet, use the back of the spoon to spread batter into a round.
- 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.
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Transfer to a baking sheet or platter; cover loosely with aluminum foil to keep warm. Continue with remaining batter without using more cooking spray. (You’ll have 7 to 8 pancakes.) Serve warm, with desired toppings.
Makes 8 pancakes (serving size 2-3 people)
Original recipe adapted from: http://www.marthastewart.com/338185/basic-pancakes?czone=food/brunch-center/brunch-egg&gallery=275587&slide=338185¢er=%3Fxsc%3Dsoc_pin_basicpancake_08152013&276953&crlt.pid=camp.sBsQBpfNCDgs