Pancakes with Blackberries from Martha Stewart
- 1 cup all-purpose flour (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted, or vegetable oil
- 1 large egg
- 1 tablespoon vegetable oil or melted butter
Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix or they'll be tough; a few small lumps are fine).
Heat a large skillet (nonstick or cast-iron) or griddle over medium heat. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with additional fruit or syrup.
NOTE: Makes about 10 4-inch, or 5 'hand size' pancakes.
I added a teaspoon of ground cinnamon to the batter because my husband loves it- it was very good. I also made it the night before to save time the next morning. I tripled this recipe and froze all the extras for those lazy days when I want to sleep in rather than cooking.
Once I ladled the batter onto the griddle, I placed 5-6 frozen blackberries (per pancake) to the batter. The berries cooked through then their juices released with the heat. mmm!