Its a lovely Sunday, when i got up from bed and my tummy feels hungry and craving for food. I usually making a simple fresh fruit juice or a glass of infused water, but you know its still a long day before the pay day. So i don’t have any fruits in the fridge 🙁 . Altough i’m so sad about it coz this couple days i dont drink or eat fruits, but my tummy still need to be feed :p
Well, i woke up at 9 o’clock this morning. Yeah i know its a very late for a woman like me but this is SUNDAY and its a lazy day, though i couldn’t slept well last night so i guess its okay to woke up late. Anyway back to my tummy, i was thinking making some of light breakfast but enough for me to “stand” until lunch time. What should i made, i’m so lazy making cake coz it will bothersome after you finished the cake and you have to wash the pan etc. But i also don’t want to eat ramen or noodle or any of pasta, its boring and i was eating them last night. I have a pastry and instant cream soup to make zuppa soup, but i already made them last week. So i guess i dont want to make them either.
I found this a very easy, simple, and so fluffy pancakes recipe from Aunty Martha Stewart blog’s recipe. Oh yeah, its a very “Me” recipe, like you know i dont like making a complicated recipe just for a breakfast. Then i start to mixed the ingredients and cooked them. I made half of the recipe and got 6 layers of fluffy and light pancake, thou its not that too sweet but its make my tummy sings a beautiful song.
And i still have 2 layers left, but my tummy so full so i cant eat them anymore. I’ll keep them refrigerate for snack time later. You just need to put them on microwave before serving it.
And here’s the recipe :
Easy Basic Pancakes
By – 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
- Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
How To :
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; a few small lumps are fine).
Heat a large skillet (nonstick or cast-iron) or griddle over medium. 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 desired toppings.
Easy Basic Pancakes