Best 10 Pancakes For One Or Two Recipes

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 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.

PANCAKES FOR ONE OR TWO

Steps:

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

OATMEAL PANCAKES (FOR ONE OR 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. Yield 7 pancakes.
• Taste of Home.

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.

EASY BASIC PANCAKES

Steps:

• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; 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 ONE

Steps:

• In a bowl, combine flour, wheat germ, baking soda, baking powder and salt. In another bowl, beat egg; add buttermilk an oil. Stir into dry ingredients just until blended. , Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Serve with butter and syrup.

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.