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Pancakes for one recipe

Pancakes for one recipe


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  • Recipes
  • Dish type
  • Pancakes
  • American pancakes

Fluffy pancakes made just for one! Easy and ready in minutes. Enjoy as they are or add a handful of blueberries or chocolate chips.


Durham, England, UK

14 people made this

IngredientsServes: 1

  • 90ml milk
  • 2 teaspoons vinegar or lemon juice
  • 65g plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1 pinch salt
  • 1/2 tablespoon melted butter or oil
  • 1 egg white
  • oil or butter for frying

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Combine milk and vinegar or lemon juice and let sit while you prepare other ingredients.
  2. In a small mixing bowl, combine flour, baking powder, bicarb and salt. Mix well. Make a well in the centre and add the butter or oil, egg white and milk mixture. Stir till just combined.
  3. Heat a large frying pan over medium high heat. When you flick water on the pan and it immediately sizzles, the pan is ready. Add a bit of oil or butter for frying, then ladle in the batter, making three pancakes.
  4. Cook pancakes till bubbles appear on the surface and edges start to look dry, about 2 to 3 minutes. Flip and cook till golden, about 1 to 2 minutes more.
  5. Serve straightaway with your favourite toppings!

Tip

You can change the flour used to make these pancakes a bit healthier. I have used the same weight in spelt flour and it has worked a treat. You can do 50/50 plain and wholemeal, as well. Another nice combination is half plain flour, half fine polenta (cornmeal). Enjoy!

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Small Batch Buttermilk Pancakes

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Learn how to make a small batch of buttermilk pancakes with just 7 simple ingredients we all have at home! The perfect quick back-to-school breakfast for the kids or a great weekend treat!

7 Ingredient Fridays?!

One MIGHTY pancake recipe!

How does that sounds? Pretty freakin’ fantastic right? Well these fluffy and tender buttermilk pancakes are exactly that! A quick 7 ingredient fix of pancakes for the kiddos for the morning before school starts and even on the weekends as a family affair.

And what’s the best part? The fact that this is a small batch recipe for buttermilk pancakes! It feed about 2-3 whether they be kids or adults and I don’t really know anyone that would say NO to a stack of tender buttermilk pancakes topped with bright berries, sliced almonds and tons of maple syrup just cascading off the sides of pillowy pancakes.

Buttermilk Pancakes have a way of transporting me back to my childhood.

Growing up, there wasn’t a single day where my bother and I could run off without a good breakfast in the morning or not come home to a healthy nutritious snack waiting for us. My mom made sure of that. Perhaps this is where my love and devotion to food comes from? Someone psych. eval. me? Even on days when we were running late for school, she’d chase us out into the car with a muffin of a granola bar just so we’d have something to keep us going until lunch. Which, don’t get me started, was like a 5 course meal of it’s own! I totally heart moms, especially my own.

Being back to school season for the kids reminds me of those good old times! But we’re all super busy and have a million and one things going on and need quicker breakfasts// lunches// snack// and dinners to get out onto the table. I know I definitely do! Well if you liked the sound of 7 ingredient Fridays, you’ll LOVE the sound of Sweet Phi’s new cookbook, Fast & Easy 5 Ingredient Recipes. This is the ideal cookbook for busy//budget-conscious families who crave real, home cooked meals that are healthy, nutritious, and delicious CROWD PLEASERS.

Folks, she’s absolutely serious about this — every recipe in her book is 5 simple yet magical ingredients.

Not only is the book full of mouth watering recipes, the beautiful photography will have you craving slash running into the kitchen to bake//cook//eat. I mean, when was the last time you made a full pasta dinner complete with protein with less than 5 ingredients? WHAT? YES!

But what I love most is the perfect breakfast//afternoon snackies for the kids that will WIN, aka go down without a fuss (but not limited to children because I could eat each and every one of these and be perfectly content):

  • banana coconut muffins
  • homemade hand pies (or pop tarts)
  • chocolate banana smoothies
  • nachos! (. they deserve the excessive exclamations . )
  • pepperoni pizza pockets
  • potato wedges with cheesy sauce

Going back to school sounds a lot better when breakfast and after school snacks like these are around!

As for the simple buttermilk pancakes, you guys need to — have to — whip these up on the weekend.

7 simple ingredients in these pancakes and they are perfect for lazy Saturday mornings!

All of the delicious meals listed above can be found in Sweet Phi’s new cookbook Fast & Easy 5 Ingredient Recipes. Grab a copy and get cookin’!


HOW TO MAKE MICROWAVE PANCAKES

  1. Add butter to a cereal bowl.
  2. Melt on 50% power in the microwave for 30 seconds.
  3. Mix with water then add in pancake mix and mix well.
  4. Do not overmix the batter, it will be a bit lumpy.
  5. Microwave on 50% power for 1 minute (until the top is not wet). Eat immediately, it will deflate and become tougher as it sits.

WHAT TO SERVE WITH PANCAKES

Pancakes ala Mode is a fancy way of saying “pancakes with ice cream.” Well, technically it means “pancakes in the fashion,” but we only know that because we watched Little Miss Sunshine. Pancakes ala Mode is a level of decadence that you definitely need in your life, especially if you’re going through some things and want to have a DIY spa day.

Microwave Peanut Butter and Jelly Oatmeal

Microwave Scrambled Eggs

Microwave Chocolate Chip Cookie

Microwave Cheesecake

VARIATIONS ON PANCAKES

  • Blueberry : Let’s go with a classic. Get yourself some fresh or frozen blueberries and some lemon zest. Make the pancake batter and stir the blueberries before you pop them in the microwave. Just know that using frozen blueberries adds a lot of moisture and can alter the cooking times.
  • Banana : If you’ve never had banana pancakes, then you absolutely need to try some. They are so delicious, and you really don’t have to change much. Reduce the water to 1 tablespoon and stir in 2 tablespoons of mashed banana. Mix in 1/8 teaspoon cinnamon and microwave yourself up some delicious banana pancakes.
  • Chocolate Chip: Chocolate chip pancakes are a thing of beauty, and they’re ridiculously simple. Literally, all you have to do is stir 2 tablespoons of chocolate chips into the batter before you cook them, and you end up with deliciously marbled pancakes.
  • Chocolate Chip Confetti : Upgrade your chocolate chip pancakes by stirring in 1 teaspoon of sprinkles along with the chocolate chips. The pancakes turn out looking like a tiny party on a plate.

SAVE SOME FOR LATER

Here’s the bad news. You may want to sit down. Are you ready? You don’t want to save these for later, you want to eat them fresh. Why? Because over time they get a lot denser and adding cold temperatures will turn them into coasters. Enjoy them right out of the microwave, and if you have any leftovers that are in good shape (not half-eaten) give some to your roommate. But the good news is they’re so quick to make it’s easy to have fresh ones.

COST FACTOR

$ : This is the kind of recipe that even starving students can afford. You just need two ingredients and some water, and you are totally good to go. You can also save some money by picking out a bulk package of pancake mix. It costs a little more upfront, but you get a whole lot more pancakes out of the mix.


Breakfast will be a huge hit when you make this McDonalds Pancake Recipe. This is the best pancake recipe!

We love pancakes. Sometimes we like to go to McDonald’s for breakfast and get a McDonalds Big Breakfast. And other times we like to make pancakes at home.

For the longest time, I could not make pancakes! They would not fluff up or they would be raw inside. I was so happy when this recipe worked and tasted so good!

This is our family’s favorite recipe. It really reminds us of McDonalds Pancakes. My kids love them. Sometimes I add some sausage patties and hashbrowns and my kids think it is the best breakfast ever!

I love that this recipe makes so many fluffy pancakes and we freeze them so we have pancakes for a few days.

They are much easier to heat up than to make a new batch every day! Then you just pop them in the microwave for 30-45 seconds and enjoy.

When you make this recipe for McDonalds Pancake Recipe, it is much cheaper and tastes better than store-bought frozen pancakes.

Plus I don’t need to get up early and get out of my pajamas for us to enjoy a delicious breakfast!


Keto Pancakes for 1

Whipping up some Keto Pancakes for 1 is the perfect way to kick off a successful low carb day. They are super easy to make and unlike so many low carb pancake recipes, they aren&rsquot too fragile to flip on the griddle.

You can whisk or blend up a little batch of these pancakes just for you on the side when you make Saturday pancakes at home for the family and enjoy breakfast with everyone else.

I&rsquom super fussy. I want my low carb comfort foods to be as much like the real deal as possible and these Low Carb Pancakes for 1 fit the bill.

I was inspired to develop this recipe after attempting an old &lsquoinduction&rsquo phase recipe that only calls for cream cheese and eggs. Let&rsquos just say the recipe was kinda&rsquo &lsquomeh&rsquo and leave it at that. Feeling satisfied in every way with a meal is so important on a diet.

I added baking powder and a tiny bit of two other ingredients. Flax meal gives the pancakes a buttery flavor and cocnut flour, a fantastic texture. (oh yeah, and of course with coconut and flax you get the low carber&rsquos illusive friend: fiber!)

This recipe whips up fast in the blender. Because of the coconut flour and flax meal, I allow the batter to rest for 2-3 minutes while the griddle heats so that it has time to thicken up before I pour it out.

You are probably wondering if you can double or triple the recipe? Yes you can and I&rsquove sometimes quadrupled the recipe and still made it in my little Ninja blender. I can wrap and freeze leftovers for another day and they warm up in the microwave quite well.

One batch makes about 3 -4 inch pancakes (or one big one if you wish.) And while you are here be sure to grab my Zero Carb Golden Pancake Syrup recipe too. Enjoy! -Laura


High Protein Pancakes for One

Is it a pancake or a blintz? These tender cakes pack a whopping 20 grams of protein in a single serving!

Ingredients

  • ½ cups Low-fat Or Part-skim Ricotta Cheese
  • 1 whole Egg
  • 2 Tablespoons Flour
  • ½ teaspoons Baking Powder
  • Salt
  • 1 teaspoon Sugar

Preparation

Mix ricotta and egg together. Stir in flour, baking powder and add a pinch of salt and sugar. Whisk well to incorporate the flour into the batter.

Let the mixture sit for 10 minutes or so this allows the leavening to work and will make the pancakes lighter.

Heat a griddle that has been sprayed (or oiled) until a drop of water dances across the surface. (Ooh! Dancing water!)

Spoon the batter into 3 or 4 pancakes (3 – 4″ in diameter) and cook until golden brown. Flip and finish cooking.

These pancakes are very moist and delicate they remind me of a cheese blintz. With 20 grams of protein, they will fill you up.

Top with a dab of butter (or more, if you are me) and your favorite syrup.

Personally, I like to mix 1/4 cup of frozen blueberries with a tablespoon of syrup, and heat in the microwave. You’ll get the full flavor of the berries, with enough syrup to make you satisfied.


This recipe can easily be doubled, or even tripped, if serving more than one. You can also make extra to enjoy at a later time. Just wrap the leftovers in plastic wrap or foil, and refrigerate until ready to eat. To reheat, pop them in the toaster oven (or standard toaster) until warm.

From my professional experience, these gluten free pancakes are best enjoyed in PJ’s with a hot mug of coffee. Perfect for Sunday morning, yet quick enough for any busy weekday.


Edna Mae&rsquos Sour Cream Pancakes

Pretty much the best pancakes ever, compliments of my husband's grandmother Edna Mae. I love the texture because it's lighter than regular pancakes and they don't make you feel so stuffed!

Butter, For Frying And Serving

In a small bowl, whisk together eggs and vanilla. Set aside.

In a separate small bowl, stir together flour, sugar, baking soda, and salt.

In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.

Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)

Serve with softened butter and syrup.

These pancakes&helliparen&rsquot just any pancakes.

They&rsquore Edna Mae&rsquos Sour Cream Pancakes!

Of course, you probably already figured that out based on the title of this post.

I&rsquove always been really great at building suspense.

I love this recipe so much, I put it in my first cookbook. It&rsquos turned out to be one of the most-enjoyed recipes in the book.

Recently, I was sharing with Edna Mae (she&rsquos Marlboro Man&rsquos precious grandmother) some of the nice things people have told me about her delicious pancakes, and it dawned on me that I&rsquod never, in the six years since I first started posting about cooking, posted it here on my website.

Well, I&rsquom righting that wrong right now. Alright? Righty-Oh.

The ingredients couldn&rsquot be more simple: Sour cream, flour, baking soda, sugar, salt, eggs, and vanilla!


Ingredients of Mixed Lentil Pancake

  • 1 cup yellow moong dal
  • 1/2 cup urad dal
  • 1/2 inch ginger
  • salt as required
  • 1/2 cup grated bottle gourd
  • 1/2 teaspoon black pepper
  • 1/2 cup chana dal
  • 1 piece green chilli
  • 1 small onion
  • 1/2 cup quinoa
  • water as required
  • refined oil as required

How to make Mixed Lentil Pancake

Step 1 Soak the lentils

Firstly, soak the lentils separately for 20 minutes. Also, soak the quinoa for 30 minutes. Now grate some bottle gourd or lauki and set it aside.

Step 2 Batter preparation

Add soaked lentils and quinoa to a blender. Add grated lauki, green chilli, ginger and salt as well. Blend to form a smooth batter. You can add a few tablespoons of water as per need. Make sure the batter is thick and smooth. Take it out in a bowl and mix black pepper powder in it.

Step 3 Prepare the pancakes

Grease a non-stick pan with a few drops of oil. Pour 1-2 ladles of the prepared batter on the tawa and spread it in circular motions to spread it out. Let it cook from both sides until golden brown. Make more such pancakes with the leftover batter.

Step 4 Ready to be served

Once cooked, your mixed lentil pancakes are ready to be served. Serve them with some chutney on the side and enjoy.


A small batch of paleo coconut flour pancakes for one person! No need to make an enormous batch!

Ingredients

For the Pancakes

For the Blueberry Compote

Instructions

  1. Start by preparing your blueberry topping, as it can simmer while making the pancake batter. In a small saucepan over low heat, add the frozen blueberries and agave nectar and cover with a lid. If you are using fresh blueberries, add about a tablespoon of water. After about 3 minutes, check on the blueberries &ndash once juices begin to seep out, add the cinnamon and stir well.
  2. Cover again and continue to heat blueberries for about 10 to 15 minutes, checking occasionally. The topping is ready when the juices formed are syrupy and the blueberries are plump and hot. If you&rsquore looking for thick syrup, simply mash the blueberries with a fork while they are cooking in the saucepan. This time, I kept the blueberries whole. Once ready, remove from heat and leave the cover on to keep warm.
  3. While blueberries are on the stove, prepare pancake batter. In a mixing bowl, combine all wet ingredients and beat together. Add the coconut flour, baking powder and salt and continue to mix until all clumps are smoothed out and you&rsquore left with a very thick batter. If you are using a mixer, you might need to scrape the sides of the bowl with a rubber spatula to get the coconut flour fully integrated. Allow batter to sit for about 5 minutes.
  4. Heat a large skillet on medium-low. Once warm, spread a dollop of butter evenly over the skillet. Using a spoon or rubber spatula, portion out about a third of the batter and shape it into a pancake on the skillet. Coconut flour pancakes need to be manipulated more than the standard all-purpose flour pancakes, as coconut flour tends to hold its shape. (Note: If your pancakes begin to melt around the edges, it is because there is not enough coconut flour in your batch. Add more coconut flour a teaspoon at a time until the batter stays together on the skillet.)
  5. Repeat this step for the remaining 2/3 of the batter (this recipe makes 3 medium-sized pancakes), giving each pancake plenty of space for flipping. Allow pancakes to sit on the skillet for about 7 to 10 minutes (yup, that&rsquos how long these bad boys need before flipping). Carefully work a large spatula under each pancake and gently flip (it is easy to &ldquobreak&rdquo coconut pancakes, so the flipping process is the most difficult part about this recipe). Allow the pancakes to cook an additional 2 to 3 minutes then remove from heat.
  6. Top pancakes with the blueberry topping and confectioner&rsquos sugar (you know&hellipto make them pretty) . If you are looking for more sweetness: drizzle agave nectar, honey or pure maple syrup over the tops of the cakes.
Nutrition Information

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Thursday 16th of May 2019

Can you put a jump to receipe?

Wednesday 13th of February 2019

This pancakes are amazing. Yes you do have to be patient and cook them really slow or they quickly turn black. but it's so worth it. Thank you so much Julia.

Saturday 3rd of November 2018

Delicious! Coconut flour can be tricky but low and slow is key. I used a silicone egg ring on the fry pan and my pancakes turned out perfectly circular and cooked all the way through. Thanks for the recipe! I'll be making these again.

Sunday 4th of November 2018

What an awesome trick! Thank you for sharing, Hannah!

Saturday 10th of February 2018

Coconut pancakes are nearly impossible to cook because they burn before you can get them flipped. Flavor of batter is good but idk why I keep trying to making coconut flour pancakes!

Monday 12th of February 2018

Are you cooking them on very low heat? The key is to cook on super low heat for about 6 to 8 minutes per side. It's a big time investment, but worth it if you love pancakes :)

Saturday 28th of September 2013

I made these tonight and when I finished eating, I wished I'd made a double batch. So incredible. I made them with toasted walnuts, banana, and chocolate chips. Heavenly, in a word. You are the best!

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Comments:

  1. Telar

    Yes indeed. I agree with all of the above. Let's discuss this issue.

  2. Fenrikree

    Yes it's all science fiction

  3. Eldred

    Exclusive delirium, in my opinion

  4. Marcelus

    I don't like it.



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