PANCAKES. I love them but a problem I always run into when making pancakes at home is that recipes produce way too many pancakes. I can only eat so many pancakes per day/week so I end up freezing a large batch, which I eventually forget about and freezer burn happens. Making pancakes is also, at least for me, a bit of a production. It involves flour, mixing bowls, measuring, buttermilk, batter everywhere, time, and when it's just me I'm cooking for, I don't want to bother with the hassle. Enter The Single Lady Pancake. I saved this recipe the moment I saw it because it simplifies the pancake making process and makes just one giant pancake or two smaller pancakes. In fact, it was almost still too big! But nevertheless, perfect for one... or perfect for two I guess with eggs on the side.
The Single Lady Pancake
Adapted from Joy the Baker (per usual I adapted the original recipe with what's in my kitchen)
Serves 1
Ingredients
1/3 cup (40 grams) white whole wheat flour
1 tbsp dried oats
2 tsp sugar
½ tsp baking powder
¼ tsp baking soda
pinch of salt
1 tbsp melted butter
¼ cup + 2 tbsp buttermilk (or almond milk + splash of vinegar)
dash of vanilla extract
handful fresh blackberries
½ banana, sliceddrizzle of peanut butter
maple syrup
Instructions
In a small bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together melted butter, vanilla extract, and buttermilk.
Combine the wet and dry ingredients and stir to combine.
The mixture will be thick. Fold in ½ of the fresh blackberries and ½ of the banana slices.
Heat a non-stick frying pan with a dab of butter over medium heat.
Pour in the pancake batter and spread it out with the back of a spoon.
Cook over medium heat until blackberries begin to bubble and the bottom of the pancake is golden brown.
Flip and cook until the second side is golden brown.
Remove pancake from pan and place onto a plate.
Top with the remaining blackberries and banana slices. Drizzle some peanut butter and finish it off with maple syrup!
