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Pancake Tip

Martha Stewart Living, March 2014

For perfectly golden-brown pancakes, rub only a thin coat of oil, not butter, on a hot griddle so they don’t stick. (Too much and the cakes will fry.) They are ready to flip when you see bubbles form and the edges have set, as shown.

Comments (2)

  • 24 Feb, 2014

    I like fried pancakes. I like when the edges have a little crisp to them.

  • 24 Feb, 2014

    hello maam martha,i am your follower since then,im always watching your show in tv here in kuwait .you are my idol when it comes for food,i love you maam Martha,May God Bless you always,