Here’s What We Thought of Martha Stewart’s Old-Fashioned Pancake Recipe
Martha Stewart’s recipes are known for being reliable and classic — no frills, but you can count on them to work. Her old-fashioned pancake recipe, which she describes as “the most basic recipe for a slightly thick pancake,” promised to be no exception. It was a no-brainer contender in my quest to find the absolute best Saturday morning pancake — one with lots of flavor, some height, and a little something that makes it stand above the rest.
I gave Martha Stewart’s Old Fashioned Pancake recipe a try. Here’s how it stacked up against the other recipes I tried.
Get the recipe: Martha Stewart’s Old-Fashioned Pancake Recipe
How to Make Martha Stewart’s Old-Fashioned Pancake Recipe
Almost all of us have all-purpose flour, baking powder, eggs, butter, and some variety of milk on hand right now, which is great because that’s everything you need to make these pancakes. You just mix up everything in one bowl, rest the batter for 10 minutes, and heat a cast iron skillet or griddle over medium-high heat. Slick it with a little butter, then cook the pancakes three to four at a time depending on the size of your skillet or griddle. Martha’s recipe makes 16 four-inch pancakes that cook up golden brown and fluffy.
My Honest Review of Martha Stewart’s Old-Fashioned Pancake Recipe
As promised, Martha’s recipe is reliable and easy! But when it comes to flavor, it’s a little boring. It simply doesn’t taste as good as other recipes I tried, and its ease wasn’t enough to make up for the lackluster taste. Although I would absolutely turn to this recipe for quick weekday pancakes or a breakfast-for-dinner situation, these are not the lofty, flavorful weekend morning pancakes I seek.
Because this is such a basic recipe, you could experiment by switching up ingredients — say, swapping the milk for buttermilk or yogurt — or adding a bit of vanilla extract to dress it up. You could even take things a step further and separate the eggs, whip the whites, then fold them in at the end, like we do in our favorite Lofty Buttermilk Pancakes.
If You Make Martha Stewart’s Old Fashioned Pancake Recipe, a Few Tips
- Don’t over-mix the batter. Because this is a one bowl recipe, it’s easy to over-mix the batter, which will result in tough pancakes. Try this technique: Whisk together the dry ingredients, make a well in the center, and add all the wet ingredients before mixing together. Don’t stress if there are a few little lumps in the batter.
- Rest the batter. Once you’re done whisking, set the batter aside while you ready the pan. Giving the batter just 10 minutes to relax and hydrate makes for more tender, evenly-browned pancakes.
- Cook the pancakes in butter. Martha calls for vegetable oil if you’re cooking these on a griddle, but a swipe of butter will make these basic pancakes more flavorful with minimal effort.
Have you tried the Martha Stewart’s Old Fashioned Pancake Recipe ? Tell us what you thought in the comments