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Martha Stewart’s pancake recipe will put you in brunch mode

Head towards the weekend with an easy pancake recipe

Love pancakes but hate spending time in the kitchen? Martha Stewart has the quickest pancake recipe which needs just 20 minutes of prep time and relies on the simplest of ingredients!

Ingredients:

1 cup all-purpose flour, (spooned and levelled)
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

Method:

• 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; 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 the skillet with an oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto the 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 the 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 aluminium foil, and keep warm in the oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

_{Recipe courtesy: MarthaStewart.com}