Ohh, pancakes ... where to begin? Well, last night, over dinner with some friends, we got to talking about our families' breakfast traditions. For the super special occasions (Christmas morning, post-Thanksgiving Day parade viewing) my family likes to have corned beef hash on top of toasted New York bagels. Now, that may sound weird, but don't you dare knock it till you've tried it.

That tradition is quite indulgent, as you can imagine, so on kind-of -special occasions (Sunday mornings, breakfast for dinner nights etc.) we love to have pancakes. 

To me, pancakes are the epitome of gourmet food.  I dream about going on Kerouac's Pancake Tour of North America. 

There's something so cozy about the entire process, from measuring and mixing to flipping. Of course, there is the element of pressure as the perfect bubbly to smooth ratio is absolutely essential to proper flipping - you pancake aficionados know what I'm referring to.

Today I woke up to rain and a slight hangover - pancakes were most definitely in order. I love Martha Stewart's Basic Pancake recipe as they are perfectly fluffy and sort of taste like diner pancakes! 

And of course, no pancake experience is complete without Camp Maple Syrup. It's the best fo sho.

Martha Stewart's Basic Pancakes
source: www.marthastewart.com


1 cup all-purpose flour (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (I use skim)
2 tablespoons unsalted butter, melted, or vegetable oil (I opt for vegetable oil)
1 large egg
1 tablespoon vegetable oil


1.) 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.

2.) 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). 

3.) Heat a large skillet (non-stick 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.

4.) For each pancake, spoon 2 to 3 tablespoons or batter onto skillet, using the back of the spoon to spread batter (you should be able to fir 2 to 3 in a large skillet).

5.) 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. 

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