Ingredients
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2
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1
-
3
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1 1/2
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2 - 3
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-
-
-
-
-
-
-
-
-
Directions
Martha’s Perfect Pancakes,Best pancake recipe I have ever tried. Got it from marthawhite.com. Enjoy!,I am a culinary arts teacher and this recipe was a perfect base for our pumpkin pancakes. We subbed the milk for buttermilk and added one half cup of sugar.. Vanilla and nutmeg. Plus one small can of libby pumpkin. These were so light and delicious that my students just used a little pat of butter, no syrup.,This is a good baseline recipe, but the batter was way too thin. I had to add about 3/4C additional flour to get a fluffier pancake.
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Steps
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1
Done
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Heat Griddle or Large Skillet to Medium-High Heat (375 Degrees F.). Grease Lightly With Oil. |
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2
Done
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in Medium Bowl, Beat Eggs. Add Milk and Melted Butter; Mix Well. Add All Remaining Ingredients; Stir Just Until Large Lumps Disappear. |
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3
Done
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For Each Pancake, Pour About 1/4 Cup Batter Onto Hot Griddle. Cook 1 to 2 Minutes or Until Bubbles Begin to Break on Surface. Turn; Cook 1 to 2 Minutes or Until Golden Brown. |
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4
Done
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My Tips: use a Skillet and Heat Between Med-Low to Medium. I Think It Makes No Difference in Which Order the Ingredients Are Added and Mixed. I Double the Recipe in Order to Have Enough to Feed My Bunch. If You Don't Have Self Rising Flour You Can Make It by Adding 1 Teaspoon Baking Powder & 1/4 Teaspoons Salt to Every Cup of All Purpose Flour Used in Your Recipe. This Was the First Homemade Mix I Ever Tried. I Had Always Made from a Box. I Have Yet to Find a Homemade Recipe For Pancakes That Measure Up to This One. Hope You Enjoy Them! |
