Pantry Shortage Pancakes For 5 Recipes

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BEST QUICK PANCAKES



Best Quick Pancakes image

So easy, you might decide pancakes are just convenient enough to eat for dinner. For a change of taste, you can add fruit, like berries or bananas, and still make light and fluffy pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes nine 4-inch pancakes

Number Of Ingredients 7

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Steps:

  • Heat griddle to 375 degrees or griddle pan over medium-high heat. Whisk flour, baking powder, salt, and sugar in bowl. Add egg, milk, and 2 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  • 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 pastry brush, brush remaining 1/2 teaspoon butter onto griddle. Wipe off excess.
  • Using a 2-ounce ladle, about 1/4 cup, pour pancake batter in pools two inches away from each other. When pancakes have bubbles on top and are slightly dry around the edges, 2 1/2 minutes, flip over. Cook until golden on bottom, 1 minute.
  • Repeat with remaining batter, keeping finished pancakes on heat-proof plate in oven.

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