• Martha Stewart's Pancakes

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    • from Feb. 1998 issue of Martha Stewart Living
    • 1 c. all-purpose flour
    • 2 tsp baking pwdr
    • 1/2 x teas. salt
    • 2 Tbsp. sugar
    • 1 lrg egg, lightly beaten
    • 1 c. lowfat milk (I use non-fat)
    • 2 Tbsp. melted butter (I use bacon fat-tasty!) + some for the griddle


    1. 1. Heat griddle to 375 (or possibly medium high)
    2. 2. Mix dry ingredients; blend egg, lowfat milk and melted butter; add in to dry ingredients; whisk to combine. Batter will have small to medium lumps.
    3. 3. Test griddle with a drop of water; start cooking when it sizzles.
    4. I use about 1/8 to 1/4 c. per pancake. Cook till pancakes have bubbles on the top and are slightly dry around the edges. Flip, cook 1 minute.
    5. Serve.
    6. I make these whenever we want pancakes on the weekend-they are just as fast to combine as using Bisquick and cheaper. Using bacon fat (from bacon cooked at breakfast) makes them quite tasty!

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