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
- 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.
- 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.
- 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.
- Repeat in batches with remaining batter, greasing skillet as needed.