RECIPE (From Martha Stewart)
1 cup all-purpose flour
2 tbsp powdered sugar
2 tsp baking powder
½ tsp salt
1 cup milk
2 tbsp butter, melted (or vegetable oil)
1 large egg
1 tbsp vegetable oil
Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
In a small mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix the milk, butter (or oil), and egg. Now, add the dry ingredients to the milk mixture, and stir until just moistened.
Heat a large nonstick pan over medium. I prefer low, because I’ve burnt there and done that. See! Psst…I burnt my hand as well. Ha ha 🙂
Put oil in the pan and then spoon 2 to 3 tablespoons of batter for each pancake, using the back of the spoon to spread batter into a round.
After 1 or 2 minutes, you will see bubbles bursting and the pancake batter getting all settled on the pan—this is the moment when you get to play with the spatula and hone your “flipping” skills.
Flip carefully, say hi to a golden brown pancake, and cook for 1 to 2 minutes more. Transfer to a plate and continue “pan-caking” with more oil and remaining batter. You’ll have 12 to 15 pancakes. Serve warm, with desired toppings.
Look, I made a pancake omelette! Do you know how to make one?
I was mighty pleased with these pictures, until the moment I looked at Martha’s pancakes. I actually feel embarrassed.
Then, I searched on Google for thin pancakes. Turns out, these do qualify.
I have a simple store-bought fruit jam at home, which I used as the