saturday pancakes

a proper saturday morning is a treasure when it comes. clear morning light, just the hint of a breeze coming in through the window, and nowhere to be but in your slippers and pj’s.

i’ll keep it short and sweet here today, because there’s a glorious weekend ahead of me and i plan to do it up right while i have it. these pancakes are perfect for such a weekend. just a quick gathering of some fridge-and-pantry staples, and then the little flapjacks get fried up in hot butter in the time it takes to brew some coffee.

soft, fluffy pillows with some browned-butter crispness around the edges: it’s nice when the day’s most urgent task is just to eat these fast, hot off the griddle.

adapted from Betty Crocker’s New Cookbook
Makes nine 4-in. pancakes

1 large egg
1 cup all-purpose flour
¾ cup milk
1 Tbsp. granulated sugar
2 Tbsp. vegetable oil
2 tsp. baking powder
¼ tsp. salt

  1. Beat egg in medium bowl with hand beater or whisk vigorously until fluffy. Beat in remaining ingredients except butter just until smooth. For thinner pancakes, stir in additional 1 to 3 Tbsp. milk.
  2. Heat skillet over medium heat. (It’s hot enough when a drop of water sizzles on the surface.) Grease with a small pat of butter.
  3. For each pancake, pour slightly less than ¼ cup batter from a cup or pitcher onto hot skillet (I like to use the same glass measuring cup that I use to measure out the milk). Cook pancake until puffed and dry around edges. Bubbles will have started to form in batter. Turn and cook other side until golden brown.
  4. Repeat in batches with remaining batter, greasing skillet as needed.

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