Pancakes For One Or Two Recipes

PANCAKES FOR TWO, SMALL BATCH PANCAKES

Steps:

• In a small bowl, whisk together the flour, baking powder, and sugar. In a large glass measuring cup, whisk together the buttermilk, egg, 2 tablespoons of the melted butter, and the vanilla. Stir the wet ingredients into the dry ingredients. Stir just until no dry pockets of flour remain, but don't worry about lumps in your batter. Over-mixing will prevent tender, fluffy pancakes. Meanwhile, melt the extra butter in your skillet or griddle over medium heat. Using a 1/4-cup measure, scoop out batter onto the preheated the skillet. Cook until bubbles appear across the entire surface, and then flip to cook the second side until golden brown. Repeat with all remaining batter. Serve with maple syrup, extra butter and fresh blueberries.

HOW TO MAKE PANCAKES FOR ONE

Steps:

• In a large bowl, whisk together the flour, baking powder, sugar and salt.
• In another bowl, beat the egg and then whisk in the milk, vanilla and melted butter.
• Pour the wet ingredients into the dry ingredients and mix until just incorporated. If the batter seems too thick, add more of the milk, a little at a time.
• Melt the butter in a large skillet or griddle over medium heat.
• Ladle about 3/4 cup of the batter onto the skillet to make a pancake.
• Cook until bubbles break the surface of the pancake, and the underside is golden brown, about 3 minutes.
• Flip with a spatula and cook about 1 minute more on the second side. Remove from the pan and place on a plate.
• Repeat until all the batter is used up.
• Serve with your favorite toppings: butter, syrup, fruit or any other topping you desire.

PANCAKES FOR TWO

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine egg, buttermilk and oil; stir into dry ingredients just until blended. If desired, fold in blueberries. , Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

PANCAKES FOR ONE OR TWO

Steps:

• In a bowl, combine flour,baking soda, baking powder, and salt.
• In another bowl, beat egg,milk and oil.
• Stir in dry ingredients just until blended.
• Pour batter by 1/3 cupfuls ( if making smaller, use 1/4 cupfuls ) onto a lightly greased hot griddle, or you can use a lightly greased frying pan.
• Turn when bubbles form on top of pancakes and edges are slightly dry.
• Cook until the other side is a golden brown.

EASY PANCAKES

Steps:

• In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

PANCAKES FOR TWO

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls into hot griddle.
• Cook until edges are dry. Turn; cook until golden.

PANCAKE LASAGNA FOR ONE (OR MORE)

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Set out 4 small, shallow, oven-proof baking dishes or ramekins.
• Combine eggs, salt, olive oil, water, and flour for pancakes in a large bowl. Whisk thoroughly until very smooth, then let sit at room temperature for 15 minutes.
• Brush oil into a nonstick skillet and set heat to medium. When the skillet is hot, add about 1/4 cup batter and tilt the pan so it evenly coats the bottom. Cook until the batter sets and the top surface goes from looking wet to dry, 1 to 2 minutes. Flip and cook the other side for 1 minute. Transfer to a plate and repeat to make remaining 3 pancakes. Cut each pancake into 3 triangles.
• Combine ricotta cheese, salt, pepper, cayenne, basil, and Parmigiano-Reggiano cheese for filling in a bowl; mix with a fork until thoroughly combined.
• Prepare lasagnas: Spread 2 tablespoons marinara sauce into the bottom of each baking dish. Lay 1 pancake triangle on the sauce, then top with about 2 tablespoons ricotta filling, 1 tablespoon Monterey Jack cheese, and 2 teaspoons marinara. Repeat to create another layer, slightly pressing down on the second pancake triangle before topping with filling and cheese. Top with the remaining pancake triangle, pressing down slightly. Add remaining marinara and Monterey Jack, sprinkle with Parmigiano-Reggiano, and drizzle with olive oil.
• Place the baking dishes on a large sheet pan and bake in the center of the preheated oven until lightly browned and bubbly, about 15 minutes. Let cool for about 5 minutes, then garnish with basil and serve.

OATMEAL PANCAKES FOR TWO

Steps:

• In a bowl, combine the oats, flour, baking soda and sugar. Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

SKILLET PANCAKE FOR TWO

Steps:

• Melt butter in a small (8-inch) nonstick or cast-iron skillet over medium heat. Transfer to a large bowl; let cool about 5 minutes. Add yogurt, milk, egg, sugar, baking powder, baking soda, and salt and whisk until combined. Stir in flour until just a few lumps remain. Fold in blueberries.
• Heat oil in skillet over medium (a small amount of batter should sizzle when oil is ready). Add all of batter and spread evenly to edges of pan. Reduce heat to medium-low, cover, and cook, shaking pan occasionally, until underside is golden brown and top is almost set, 7 to 8 minutes.
• Use a rubber spatula to help slide pancake onto a plate, then place skillet over plate and invert back into skillet. Cook, uncovered, until underside is light golden and a toothpick inserted in center comes out clean, about 5 minutes more. Serve warm with syrup and more butter and berries.

PANCAKES FOR TWO

Steps:

• Place the flour in a bowl and add the milk and egg.
• Beat until blended.
• A few small lumps in it is fine.
• Heat a non-stick skillet (or one just barely wiped with a bit of vegetable oil) unti a drop of water beads up.
• Pour in the pancake batter to make small to medium size pancakes.
• Cook until golden brown on one side, then turn and cook the other side.
• Serve with your favorite toppings.

PANCAKES FOR ONE

Steps:

• Separate the egg, putting the white and yolk in seperate bowls. Mix the egg yolk with the flour, baking powder and milk to make a smooth paste.
• Beat the egg white and a pinch of salt with an electric whisk (or by hand) until fluffy and holding its shape. Gently fold the egg white into the yolk mixture. Be extra careful not to knock any of the air out.
• Heat the butter and oil in a non-stick frying pan. Dollop a third of the mixture into the pan and cook on each side for 1-2 mins or until golden brown. Repeat with the remaining mixture to make three pancakes. Drizzle over some maple syrup or honey and serve with berries, if you like.