For the Media
Martha's Perfect Pancakes
2 eggs
1 cup milk
3 tablespoons melted butter or vegetable oil
1 1/2 cups Martha White® Self-Rising Flour
2 to 3 tablespoons sugar
Heat griddle or large skillet to medium-high heat (375° F.). Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately. Pancakes will stick if griddle is too cool.
In medium bowl, beat eggs. Add milk and melted butter; mix well. Add all remaining ingredients; stir just until large lumps disappear.
For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn; cook 1 to 2 minutes or until golden brown.
12 pancakes