Plain pancake recipes aren’t very hard to come by, but they always yield so many pancakes. I’m all for refrigerating leftovers, but sometimes you just want to have some pancakes without feeling obliged to have them every day for the rest of the week. That’s where ‘single-serving’ comes in: here’s an incredibly simple recipe, courtesy of Shundara Castion, that uses convenient ingredients in just the right quantities for two plain pancakes. I whip these up before late-morning classes, and they’re incredibly easy to spruce up with mix-ins and toppings – although, honestly, I greatly enjoy them plain.
Prep Time: 10 minutes, max.
Cooking Time: 10-14 minutes
Total Time: 20-25 minutes
Servings: two 5-6 inch pancakes
¼ cup flour
1 tablespoon baking powder
Pinch of salt
1 tablespoon sugar
1 egg (I used 1 tablespoon corn starch and 3 tablespoons cold water)
1 tablespoon melted butter
¼ cup and 3 tablespoons milk
Optional: ½ tablespoon of vanilla (or other, such as almond or maple) extract, cinnamon, ginger, pumpkin pie spice, cocoa powder
1. Sift (or mix) dry ingredients in medium bowl. Whisk in egg, butter and milk until smooth.
2. Scoop 2 tablespoons of batter into a small, greased pan on medium heat.
3. Cook one side for 2-3 minutes, use spatula to scoot it around pan to avoid burning.
4. Flip when golden-brown.
5. The other side will cook faster, about 3 minutes.
6. Grease pan, pour batter, and repeat.
Tip: The subsequent pancakes will cook faster than the first since the pan is already hot so keep a careful eye on it!
Potential toppings: Nutella, nut butter, berries, chocolate/ butterscotch /peanut butter chips, maple syrup, whipped cream, chopped nuts, coconut shavings (more inventive ideas here)