In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
Submitted By: Dellaina
Original Source: www.marthastewartliving.com
Once you go scratch you'll never go back!
Make a double batch and freeze the extras for quick busy morning breakfasts. Use a 2-tablespoon scooper for nice uniform dollar sized cakes.
Casey - I use this same pancake recipe, with a couple variations! You can sub buckwheat or white whole wheat flour for more fiber and add 1/2 cup of canned pumpkin and 1/2 tsp of pumpkin pie spice for a festive breakfast!
Dellaina - I doubled the recipe tonight, but used 1 cup whole wheat flour and one cup all-purpose. Yummmm.