Monday Martha Update # 1: Pancakes Please

Michelle & Martha Challenge :

If you're new here, welcome! A few weeks ago I launched the Michelle & Martha Challenge, a personal journey where I work through 20 iconic Martha Stewart recipes. First up? Pancakes. Not just any pancakes, Martha’s Perfect Pancakes.

Let me tell you, the name doesn't lie.

About a year ago, my husband and I started making pancakes at home. We love a cozy breakfast outing, but spending $75–$100 for eggs and syrup? It started to feel a little silly. Once I realized how easy and satisfying it is to make homemade pancakes, we haven’t looked back.

That said, I consider myself pretty well-versed in pancake-making. So I wasn’t expecting these to be that different from the usual, but they were. These pancakes turned out a beautiful golden brown, with the perfect soft and fluffy texture inside. Easily the best pancakes I've ever made. I used the cast iron skillet attachment that came with our stove, with a little Martha magic made all the difference.

The ingredients were all pantry staples, another reason this is the perfect recipe to kick off the challenge. What stood out to me wasn’t the ingredients themselves, but the ratios. People often say baking is chemistry and this couldn't be a truer statement for pancakes. I was skeptical, I mean how different can flour, sugar, eggs, milk, baking powder and butter be? Apparently very. I ended up with the ideal amount: six medium-sized pancakes. Half of them plain, the other half I added chocolate chips. (Spoiler: both were excellent.)

Martha's Perfect Pancakes

(from MarthaStewart.com)

Ingredients:

• 1 cup all-purpose flour (spooned and leveled)

• 2 tablespoons sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1 cup milk

• 2 tablespoons unsalted butter (melted) or vegetable oil

• 1 large egg

• 1 tablespoon vegetable oil (for greasing pan)

• Assorted toppings: butter, maple syrup, chocolate syrup, jam, honey, whipped cream—you name it

Instructions:

1. Mix all dry ingredients in one bowl.

2. Mix all wet ingredients in another bowl.

3. Combine wet and dry ingredients until just mixed.

4. Heat a pan or skillet and lightly oil it using a paper towel dipped in vegetable oil. (I’m convinced this step is the key to that smooth, golden finish!)

5. Scoop batter onto skillet and cook until bubbles form and the edges look set. Flip and cook another minute or two.

From start to finish (cook time included) it took about 30 minutes. I consider this first challenge a win. It was fun, easy, and made for a perfect slow Saturday morning. My 4-year-old loved it, and I was reminded of why I love this whole idea, slowing down, being intentional, and making beautiful things in the kitchen.

Next up? You'll have to stay tuned. 😉