Oh, Martha!
Here is a link to what Martha Stewart calls easy basic pancakes. Haters may stop reading now.
Some of the elements of this recipe come as a surprise. First, she says to put all the liquid ingredients together and add the dry ingredients. Since the Eisenhower administration I have been adding liquids to dry ingredients with perfectly adequate results.
Second, she says to double a paper towel, put some oil on it and wipe it about the skillet. This is after heating the skillet to medium. I don't know about you, but paper towel-wise I would want to fold it at least thrice to assure a thickness that will avoid discomfort to my fingers as I am spreading the oil.
Third, the size of the pancakes seems odd. She says to spoon 2-3 Tablespoons of batter onto the greased skillet. 2 Tablespoons = 1/8 cup. One commenter said that she liked big pancakes and this recipe made two, the first of which was thin and dense and the second of which was perfect. Go figure.
I believe that the perfect size for a pancake is about one inch less in diameter than the central portion of the plate upon which you intend to serve it, allowing a half inch border all around in which excess syrups and toppings can pool. What do you think?
Here is a link to what Martha Stewart calls easy basic pancakes. Haters may stop reading now.
Some of the elements of this recipe come as a surprise. First, she says to put all the liquid ingredients together and add the dry ingredients. Since the Eisenhower administration I have been adding liquids to dry ingredients with perfectly adequate results.
Second, she says to double a paper towel, put some oil on it and wipe it about the skillet. This is after heating the skillet to medium. I don't know about you, but paper towel-wise I would want to fold it at least thrice to assure a thickness that will avoid discomfort to my fingers as I am spreading the oil.
Third, the size of the pancakes seems odd. She says to spoon 2-3 Tablespoons of batter onto the greased skillet. 2 Tablespoons = 1/8 cup. One commenter said that she liked big pancakes and this recipe made two, the first of which was thin and dense and the second of which was perfect. Go figure.
I believe that the perfect size for a pancake is about one inch less in diameter than the central portion of the plate upon which you intend to serve it, allowing a half inch border all around in which excess syrups and toppings can pool. What do you think?
