Homemade Pancake Recipe For Two
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| Fluffy pancakes make the morning a little better. |
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I grew up using pancake mix and for years never even contemplated making my own. Somehow I thought homemade pancakes would require too much thinking first thing in the morning. Boy was I wrong. And other than yeast pancakes (which require overnight resting and are a different animal altogether) these are the best pancakes I've ever had. Fluffy, tender, not too sweet, and can be made with very little fuss while you are still in your pajamas (as I was this morning).
First, let me say that the recipe really makes just five pancakes, the perfect amount for feeding my husband and me. He gets three, I get two, we're both happy. Feel free to double/triple the recipe as you need.
Boozy Epicure's Pancakes for Two
Ingredients
3/4 cups cake flour - you can use All-Purpose but they won't be as light and tender
1 1/2 tsp baking powder
1/2 tsp kosher salt
2 tsp sugar
2/3 cup milk
1 egg
2 tblsp butter, melted
1 tsp vanilla extract
butter for pan/griddle
Start by melting your butter. I put it in my cast iron skillet to melt and prepare the pan all in one step.
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| Melting my butter and preparing my skillet. |
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| Whisking dry ingredients. |
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| Whisking wet |
In a
bowl, place the flour, baking powder, salt and sugar. Many recipes say
to sift the flour, I have no energy to take out a sieve, so I always
just dump it in the bowl then mix the dry ingredients with a whisk. This
aerates the mixture and gets rid of any lumps, works for me.
In a smaller bowl (I use a small pyrex measuring cup) whisk together your milk, egg, and vanilla extract.
Get rid of your whisk, you need a spoon or spatula for the next step.
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| Mixing together, adding butter |
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| Finished batter. |
Dump your wet ingredients onto
your dry, and gently stir to combine. You aren't looking for a perfectly
smooth batter, so hold yourself back, leave some lumps. Once it's
almost there, add your melted butter. Let the mixture sit while you
preheat your pan and turn your oven to 200 F, with a plate or sheet pan
inside.
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| Ready to scoop. |
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| First pancake on the pan. |
Heat a
lightly buttered griddle or frying pan (I use my cast iron, and it's
already got a light coating of butter in it from melting the original 2
tblsp) over medium/medium high heat. I use an ice cream disher to scoop
the batter (so my pancakes are relatively the same size) and place it
on the pan. When you see it begin to bubble and the bottom is brown,
flip over. The second side goes faster, so once it is brown, pop the
pancake in the oven to stay warm while you finish the rest. Serve with
maple syrup or, even better, blueberry sauce. See my recipe below.
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| Flipped... |
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| Adding my second. |
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| Pancake perfection. |
Boozy Epicure's Blueberry Pancake Sauce
I hate it, seriously hate it, when restaurants put canned pie filling on pancakes and waffles. It's too gummy, too thick, and too sweet. There is no freshness from fruit, and the gelatinous topping completely masks the flavor of the pancakes or waffles you put it on (although some places, maybe that's the point.)
This is a light blueberry sauce that highlights the berries. You can honestly use any fruit you like (berries always being my favorite) and frozen works just as well as fresh (and cooks faster). This is neither super sweet nor syrupy. It's what I like on my pancakes, I hope you will too.
Ingredients
1 cup fresh or frozen blueberries
2 tblsp water
2 tblsp maple syrup
pinch of salt
Put all ingredients in a small pot or saucepan, turn the heat to medium high, to get the liquid bubbling, and cook just until the fruit softens, 5 to 10 minutes, depending on whether you start with fresh or frozen fruit. Frozen goes way faster. Serve on pankcakes, waffles, ice cream, whatever, and enjoy!
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| Berries, water, maple syrup and salt in the pot. |
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| Cooking away. |
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| How I like my pancakes. |
Labels: Breakfast, Pancakes
