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.