When my children were growing up, one thing which I used to make frequently for them for breakfast on Saturday's was pancakes. They loved them.
When I was a child we only ever got pancakes once a year. On Shrove Tuesday. And always for supper, never breakfast.
We never got pancakes at any other time. I guess my children were spoiled a bit in comparison because I used to make them pancakes often, and always always when they had a guest come to stay overnight. It was a bit of a sleepover breakfast tradition.
I do confess that I also indulged in the pancake breakfasts. I love pancakes after all. I still crave them from time to time, but I don't always want to be making a full recipe of them just for me. I know I could freeze the extras, but I only have so much room in the freezer.
I discovered this recipe for Fluffy Pancakes for One over on a blog called One Dish Kitchen. I decided to give it a go and adapted it for use on this page. I added Metric measurements for the UK, and left out the vanilla.
Call me pedantic, but I didn't think that vanilla belonged in plain pancakes. If you are going to add something to them like chocolate chips or fruit, maybe. But plain pancakes, vanilla is a no no for me.
I think vanilla is one of those flavorings that is highly overused. When you make a basic Victoria Sandwich Cake no flavoring is used at all. All you taste is butter, sugar and eggs. I can promise you it is quite delightfully delicious.
There are some variations that will add vanilla, but the basic version does not.
I never saw myself as being a purist at heart, but I guess I can be one when it comes to certain things and one of those things just happens to be the flagrant use of vanilla!
Don't get me wrong I love vanilla. Just not in simple easy fluffy plain pancakes. They get enough flavor from the butter and then the syrup you pour over top when you go to eat them. Nothing else is needed. And as you can probably tell I love my butter and my syrup. 😋
WHAT YOU NEED TO MAKE EASY PANCAKES FOR ONE (FROM SCRATCH)
What I love about this recipe is that it uses all natural, pure ingredients. Nothing artificial here and you don't have to rely on having a mix. These are pure and simple.
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/2 TBS granulated sugar
- pinch salt
- 1 large free range egg
- 3/4 cup (180ml) whole milk
- 1 TBS butter, melted
- more butter to grease the skillet
- butter and maple syrup to serve
I have started using unbleached flour in all of my cooking and baking. I don't want to be eating something that has to be bleached to whiten it. I would rather have it natural.
I also like to use free range eggs. In the summer months we buy them from a farmer who is just down the road from where I live. I do not support an inhumane industry such as the one which produces eggs from caged hens.
You have to pick your battles in life and that is one of mine. My first husband came from a farming family. They had battery hens. It is an appalling industry. I don't mind paying a bit more when it comes to eggs.
I also use organic, unbleached sugar. I buy it in a huge bag from Costco. Again, I like to use as natural and unrefined a product as I can. In the U.K I used to buy only natural sugar and it was readily available in all the shops.
I also loved to use Muscovado sugar rather than brown sugar. Again, it was more natural, but that has nothing to do with pancakes! Just my fussiness!
I also don't bother for the most part with having two kinds of butter in my kitchen. I buy lightly salted and I use it for everything. (Boy, do I miss European butter.)
HOW TO MAKE EASY PANCAKES FOR ONE (FROM SCRATCH)
Nothing is really simpler than making pancakes so long as you follow a few rules.
Pancake batter goes together much the same as a muffin batter does. Mix together your dry ingredients in a bowl. Mix your wet ingredients separately and then add the wet to the dry and lightly combine.
One don't overmix your batter. As with all quick breads (and pancakes are considered a quick bread), overmixing produces a rubbery finish. Use a light touch and just mix the batter until no dry streaks remain. A few lumps are a.o.k.
Two, don't be in a rush. Heat your pan too high and your pancakes will be burnt on the outside and raw in the middle. Use a medium heat and don't flip your pancake until the surface is covered with tiny bubbles. By then it should be golden brown on the bottom side and you can flip it over.
You can keep the pancakes warm while you finish using up all the batter in a low oven.
I have heard it said that the first pancake is always hit and miss. I don't believe that. There is no reason why your first pancake and your second pancake and your third and so on can't all be perfect!
This really is a great basic recipe and can be a jumping off point for you to use your imagination and try out different kinds.
If you want chocolate chip pancakes, by all means throw in a dash of vanilla and a small handful of chocolate chips.
If you want blueberry pancakes, try adding some finely grated lemon zest and a small handful of berries. I actually find it easier and better to add the berries while I am cooking the pancakes. Just sprinkle a few over top before the flip while the batter is still fairly wet and not many bubbles have formed.
The world really is your oyster!
With Pancake day coming up (Shrove Tuesday on the 21st of February) here are some more Pancake recipes that you might also enjoy!
WORLD'S BEST SILVER DOLLAR PANCAKES - My children always loved it when I made these. The size of a silver dollar they loved being able to fit a whole one in their mouth. They are tender and fluffy and oh so tasty!
BLUEBERRY BUTTERMILK PANCAKES - These are incredibly light and fluffy and stay light and fluffy. Some pancakes fall after they sit. These don't. They are the best blueberry pancakes in my humble opinion.
Yield: 1Author: Marie Rayner
Easy Pancakes for One
Prep time: 5 MinCook time: 10 MinTotal time: 15 MinLight, soft and fluffy pancakes. These delicious pancakes go together very quickly and are perfectly sized to please just one person! All natural!Ingredients
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/2 TBS granulated sugar
- pinch salt
- 1 large free range egg
- 3/4 cup (180ml) whole milk
- 1 TBS butter, melted
- more butter to grease the skillet
- butter and maple syrup to serve
Instructions
- Whisk the flour, baking powder, sugar and salt together in a bowl.
- Whisk the milk, egg and melted butter together in another bowl.
- Make a well in the dry ingredients and add the wet ingredients. Stir together with a fork just to combine. A few lumps are okay. If you think the batter is too thick you can add a bit more milk.
- Heat a large non-stick skillet or griddle pan over medium heat. Rub with a bit of butter.
- Ladle 1/3 of the batter into the pan and rotate the pan to make a pancake.
- Cook over medium heat until the surface of the pancake is covered with bubbles, and the pancake is golden brown on the bottom. Flip over with a spatula and brown the other side.
- Keep warm and repeat to make two more pancakes.
- Serve hot with some butter for spreading and maple syrup for pouring. You can also serve some fruit on the side if you wish. I am particularly fond of peaches.
Notes
If you like blueberry or chocolate chip pancakes, you can easily adapt this recipe to suit. For blueberry pancakes, add a small amount of grated lemon zest to the batter and then sprinkle a few blueberries on top while you are cooking them in the pan.
For chocolate chip pancakes, add 1/2 tsp of vanilla to the batter and stir in 2 TBS of chocolate chips.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it # marierayner5530This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content, and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
Follow my blog with Bloglovin
