I grew up eating Bisquick pancakes. I loved them (what kid doesn't?). But when I actually 'grew up,' I didn't buy Bisquick. Why? If I wanted brunch, I'd go out with my girlfriends to get some. Mihira and I would split sweet/savory menu items and Sejal and Kim would do the same (god bless the places that offer sweet/savory combos! now people without sharing friends can also enjoy the wonders of sweet-savory-ness), and we'd sip on bloody marys and chatter until the restaurant kicked us out. Often times we'd prepare our own fancy brunches at home, too.

But gone are most of my girlfriends and gone is most of my cash. I have a new sharing friend, the mister-to-be, who is perfectly happy to eat pancakes on their own (sans complimentary savory egg dish. how weird!). Since we can't really afford to go out for brunch (and frankly the wait at DC brunch spots is ridiculous), pancakes have become a household specialty. And I still don't buy Bisquick. Pancakes from scratch are the way to go, friends: they are fluffier, likely healthier (I know, pancakes don't really fall into the healthy category), and delicious-er. This is one of those things where I believe the proportions are important, so I follow the Martha Stewart recipe below to a T. The only thing I do differently is add a filling or topping of my choice - this past Saturday it was blueberries dropped into the batter. What's your favorite pancake filling or topping? I'd love to hear in the comments and try some of them out on my new sharing friend.

Have you made pancakes from scratch? What's your favorite recipe? If you haven't, I challenge you to it this weekend - it's pretty much as quick as Bisquick. Tell me how it goes!

Martha Stewart Basic Pancake Recipe

Please note: the recipe below has not been altered from it's original version. Like I said above - the only thing I do differently is add a fruit or sweet treat of my choice (coconut, berries, apple, chocolate chips). What's your fave?

  • 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.