MARTHA STEWART PANCAKE MIX RECIPES
BEST BUTTERMILK PANCAKES RECIPE | MARTHA STEWART
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter—it should have small to medium lumps.
Provided by Martha Stewart
Categories Pancake Recipes
Yield Makes nine 6-inch pancakes
Number Of Ingredients 9
Steps:
- Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
- Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
- Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with Cranberry Syrup.
FLUFFY PANCAKES | MARTHA STEWART
You can make your own pancake mix by combining the dry ingredients and storing them at room temperature in a resealable bag until ready to use.
Provided by Martha Stewart
Categories Pancake Recipes
Number Of Ingredients 9
Steps:
- In a medium bowl, mix flour, nonfat dry milk, sugar, baking powder, and salt.
- Heat grill to medium. Place a cast-iron griddle on grill. In a medium bowl, combine 4 tablespoons melted butter and dry ingredients. Mix in eggs and 1 1/4 cup plus 2 tablespoons cold water. Stir until just combined; batter will be slightly lumpy.
- Test griddle heat by sprinkling a few drops of water on it: If water bounces and spatters, it is ready. Add remaining 1/2 tablespoon butter to griddle. Pour a scant 1/4 cup batter per pancake onto griddle, and cook until surface bubbles and edges are slightly dry, about 2 minutes. Flip pancakes, and cook until undersides are golden brown. Repeat with remaining batter. Serve pancakes immediately with syrup and berries, if desired.
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MARTHA'S PERFECT PANCAKES RECIPE - FOOD.COM
Make and share this Martha's Perfect Pancakes recipe from Food.com.
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 113.8 per serving
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 113.8 per serving
- My tips: I use a skillet and heat between med-low to medium. I think it makes no difference in which order the ingredients are added and mixed. I double the recipe in order to have enough to feed my bunch. If you don't have self rising flour you can make it by adding 1 teaspoon baking powder & 1/4 teaspoons salt to every cup of all purpose flour used in your recipe. This was the first homemade mix I ever tried. I had always made from a box. I have yet to find a homemade recipe for pancakes that measure up to this one. Hope you enjoy them!
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GINGERBREAD PANCAKES RECIPE | MARTHA STEWART
To welcome the cooler mornings of autumn, make pancakes sweetened with molasses and flavored with warming gingerbread spices.
From marthastewart.com
Reviews 3.7
Total Time 30 minutes
Category Pancake Recipes
From marthastewart.com
Reviews 3.7
Total Time 30 minutes
Category Pancake Recipes
- For the batter, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Add eggs, molasses, and buttermilk and stir until just combined. Cook pancakes on a hot griddle.
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MARTHA'S PERFECT PANCAKES RECIPE - FOOD.COM
Make and share this Martha's Perfect Pancakes recipe from Food.com.
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 113.8 per serving
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 113.8 per serving
- My tips: I use a skillet and heat between med-low to medium. I think it makes no difference in which order the ingredients are added and mixed. I double the recipe in order to have enough to feed my bunch. If you don't have self rising flour you can make it by adding 1 teaspoon baking powder & 1/4 teaspoons salt to every cup of all purpose flour used in your recipe. This was the first homemade mix I ever tried. I had always made from a box. I have yet to find a homemade recipe for pancakes that measure up to this one. Hope you enjoy them!
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MARTHA STEWART'S PANCAKES RECIPE - COOKEATSHARE
From m.cookeatshare.com
Reviews 1
Calories 929 per serving
Reviews 1
Calories 929 per serving
- 1. Heat griddle to 375 (or possibly medium high) 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. Test griddle with a drop of water; start cooking when it sizzles. 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. Serve. 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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BEST QUICK PANCAKES RECIPE | MARTHA STEWART
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MARTHA STEWART'S BUTTERMILK PANCAKES ON BAKESPACE.COM
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