Weekend breakfasts are an opportunity to enjoy a leisurely meal to start the day rather than making the hasty fuel stop Monday to Friday breakfasts tend to be. A stack of pancakes comes high on the list of favorites for many of us when there’s time to sit down and savor the moment, and so when we discovered this Martha Stewart pancakes recipe from America‘s most famous homemaker, we had to try it out.
Our verdict? We loved them. This old fashioned pancake recipe is easy, doesn’t take long, and makes a tower of pancakes with a taste out of all proportion to the minimal effort you have to put in. We reckon any of the members of your household lucky enough to be served the results of your morning cooking will thank you for their share, too.
- We found easy basic pancakes on Martha’s site – go check it out (plus all her other wonderful recipes). Below, we’re sharing the top tips from Martha’s old fashioned pancake recipe that we found particularly useful – plus a few of our own.
6 top tips to make Martha Stewart’s easy basic pancakes
1. Sure, you can buy pancake mix, but making your own batter is so easy and makes the perfect fluffy pancakes you desire, as Martha explains, that we think you’ll want to stick with this recipe. Martha begins by mixing dry ingredients flour, sugar, baking powder and a little salt. She preheats the oven, too, so the pancakes can be kept warm while the remainder cook.
2. You’ll need a second larger bowl for the wet ingredients. You can use butter or oil for this stage, Martha advises. We tried both, but butter gets our vote for maximum taste. Martha combines the butter or oil with milk and an egg and whisks. Once that’s done she adds the dry ingredients into this mixture, and whisks to combine. Be careful not to overmix at the stage, though, she says, small lumps are OK.
3. That‘s it for the batter (see, we told you this was easy). Now all you need to do is cook your pancakes. Both a non-stick or a cast-iron skillet are suitable, Martha says, or griddle them. To prepare, Martha folds a sheet of paper towel in half and moistens it with oil, then rubs the cooking surface with it.
4. Martha uses 2 to 3 tablespoons of batter per pancake. She spoons it into the skillet (or on to the griddle), then spreads the mixture to make a round pancake shape.
5. Martha cooks the pancakes on one side for around 1 to 2 minutes until there are some bubbles, and some have burst. Then she flips them to cook the other side for 1 to 2 minutes more. After that, she puts them on to an ovenproof platter or baking sheet, covers with aluminum foil, and keeps them warm until the whole batch is done. The recipe makes 12 to 15 pancakes, she says.
6. When it comes to toppings, Martha suggests classics like butter, maple syrup, jams, and sweetened whipped cream. We also experimented with a few of our own combinations (it’s a tough job...)
For a really hearty breakfast we recommend serving these pancakes with bacon and maple syrup, plus a fried egg. And for a lighter meal, we also tried them along with mixed berries. Raspberries, strawberries and blueberries make a great topping, and score points for being healthy, too.
You might also like to try our French-influenced idea: a spreading of Nutella works as well with traditional fluffy pancake recipes as it does with Gallic crêpes. Family members who don’t have such a sweet tooth? They might like a sprinkling of chopped toasted pecans or walnuts for a fabulous textural contrast.