There are times when you wake up in the morning with tonnes of time to spare and you feel like treating yourself because, honestly, you totally deserve it. You’ve been eating healthy, drinking water and exercising regularly and even if you haven’t perhaps you’ve at least thought about it and I mean, it’s the thought that counts right? During such times you kind of go straight to the carby type of breakfasts. You know, waffles, French toast, pancakes.
Let’s say you decide to eat pancakes (great choice by the way) you may come across a slight problem: a standard batch of pancake batter makes enough pancakes to feed at least four people, maybe more. But sometimes, it’s only you who needs feeding and you’re desperately craving some lovely, thick American pancakes but you don’t want to make a million, you just want enough to serve yourself. What to do… What to do… If only there was some sort of recipe that made enough pancakes to completely satisfy your hunger without having to make pancakes for the entire universe and then some.
Ladies and Gentlemen, have no fear, I’me here to help! Today I present to you the solution to this unfortunate and quite frankly, first world problem. I present to you the “Single Lady” Pancakes! A pancake recipe that makes enough pancakes to serve just one person for those times when you seriously want some pancakes but you really don’t want to make pancakes for the rest of the world or for when you are in fact a single lady (or man) and have nobody else to share a whole batch of pancakes with or maybe you just live alone and you really need to get some pancakes in your belly. Whatever the case, this is a recipe that will save you the trouble of having a bunch of leftover pancake batter in your fridge that you don’t know what to do with.
Giving you a standard, plain pancake recipe would be boring and kind of anticlimactic of me and you don’t deserve that so not only am I giving you a single serving pancake recipe but I am giving you single serving pancake recipe with a twist. Blueberry crumble meets fluffy American pancake. Can it get any better than that I beg you!? A simple fusion of a lovely hearty warming dessert and everyone’s favourite breakfast food (excluding bacon of course) that takes your breakfast game to the next level.
“Single Lady” Blueberry Crumble Pancakes
- 1/3 cup (5Og) plain flour
- 3/4 tsp baking powder
- pinch of salt
- 1/4 cup buttermilk
- 1 egg separated
- 2 tsp canola oil
- 1/2 tsp vanilla extract
- 1/3 cup blueberries (fresh or frozen)
- 1 1/2 tbsp plain flour
- 1 tbsp sugar
- 1/2 tsp ground cinnamon
- 2 1/2 tbsp softened butter
- To make the pancakes, sift all the dry ingredients into a medium to small mixing bowl.
- In another bowl mix the buttermilk, egg yolk, oil and vanilla extract until well combined.
- Then in another bowl whisk the egg white to very stiff peaks either with an electric whisk or if you’re feeling particularly strong and super badass whisk by hand.
- add the wet ingredients to the dry and mix well but be careful not to over mix the batter.
- Then, gently fold in the stiff egg whites into the batter and just before it is all mixed and completely combined fold in the blueberries.
- Leave to rest and in the meantime, prepare the crumble.
- Preheat the oven to 200°C (392°F).
- In a small bowl place in all the crumble ingredients and, using your fingers, mix, press and crumble them together to resemble breadcrumbs and huge crumbs. You want some crumbs and chunks to be nice and big so don’t over mix.
- Then place the crumble on a baking tray spread evenly but still only taking up a small area of the tray and bake for about 10 min or until golden and brown.
- Place the crumble in a bowl and into the fridge to cool faster.
- Then cook the pancakes.
- Heat a frying pan over a medium heat and add a knob of butter.
- Once the butter is melted and the pan is hot, dollop about 2 tbsp batter. You can probably fit about 2 pancakes in the pan at once. Once you see bubbles forming on the edges of your pancakes, take some crumble and sprinkle it onto each pancake. Save some of the crumble for the end.
- Then flip the pancakes and allow to cook for another 1-2 min.
- Once cooked place the pancakes in the now switched off oven with the oven door slightly agar to stay warm while you cook the rest of the pancakes.
- Serve with a dollop of plain yogurt, a drizzle of maple syrup and the rest of the crumble.
Makes 4 pancakes, Serves 1