Recipe for Martha Stewarts Pancakes 
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Yield:
1
Ingredients:
Amount Ingredient
from Feb. 1998 issue of Martha Stewart Living
1 cup all-purpose flour
2 tsp baking powder
1/2 x teas. salt
2 tbl sugar
1 lrg egg, lightly beaten
1 cup milk (I use non-fat)
2 tbl melted butter (I use bacon fat-tasty!) + some for the
Instructions:
Instructions: 1. Heat griddle to 375 (or medium high)

2. Mix dry ingredients; blend egg, milk and melted butter; add to dry ingredients; whisk to combine. Batter will have small to medium lumps.

3. Test griddle with a drop of water; start cooking when it sizzles.

I use about 1/8 to 1/4 cup per pancake. Cook until pancakes have bubbles on the top and are slightly dry around the edges. Flip, cook 1 minute.

Serve.

I make these whenever we want pancakes on the weekend-they are just as fast to put together as using Bisquick and cheaper. Using bacon fat (from bacon cooked at breakfast) makes them quite tasty!

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