We've just released a new line of food t-shirts ranging from peas & carrots to pizza! We got so hungry from just looking at the new tees that we were inspired to do some cooking. We started with some good ol' Sunday mornin', like your Mom used to make 'em flapjacks. Check out the recipe below and browse our new food t-shirts here.
-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
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 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 (blueberries, bananas, chocolate chips, walnuts, kiwi)
Basic Pancake Recipe via Martha Stewart