Since pancakes take only a few minutes to cook, the first batch can be ready in no time for hungry cooks to sample, or kept warm in the oven until the sleepyheads arise.
- Total Time:
- Yield: Makes 10 Standard Pancakes, or 50 Silver-Dollar Pancakes
Source: Martha Stewart Kids, Fall
- 1 3/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 3 tablespoons vegetable oil, plus more for greasing griddle
If using an electric griddle, heat to 325 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. In a medium bowl, whisk milk, eggs, and oil. Pour wet ingredients into dry; whisk 10 seconds. Don't overmix. Grease griddle or skillet. Set skillet (if using) on medium heat. When hot, pour on 1/3 cup batter per pancake. Flip when small holes appear, about 1 1/2 minutes. Cook second side until brown.
Toppings: While the pancakes are cooking, you can customize them for each member of the family. A handful of granola or nuts add crunch. Mini chocolate chips melt quickly. Adding fruits such as blueberries (fresh or frozen) during cooking instead of stirring them into the batter also helps to keep them whole -- otherwise they can bleed into the batter. A single banana slice fits perfectly into a silver-dollar pancake. Serve your pancakes with a handful of fresh fruit on top.
Leaning Tower: A stack of silver-dollar pancakes is a breakfast fit for a hungry kid. To make these tiny pancakes, use 1 tablespoon of batter apiece and cook for only 20 to 30 seconds on each side. These small pancakes are especially easy to flip. But don't have too many on the griddle at one time: They cook so quickly that by the time you've flipped the last one, the first will be done.