Basic Pancakes: My Go-To Recipe

Ingredients:

1 cup all-purpose flour

2 tablespoons sugar

2 full teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons unsalted butter, melted

1 teaspoon vanilla

1 large egg

1 tablespoon vegetable oil

Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Directions:

Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.

In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.In a medium bowl, whisk together milk, butter, vanilla, and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not over mix; 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 3 to 4 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round. 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. Serve warm, with desired toppings.

Source: adapted from Martha Stewart