I strongly believe that pancakes are the greatest "anytime" food -- they shouldn't be reserved strictly for breakfast or brunch because they also make a filling lunch or dinner or snack. Basically anytime is the right time for pancakes, except when you don't have time to cook a whole batch -- or don't need to.
Pancakes for one equals two pancakes
Single-serve pancakes consist of two perfectly cooked cakes, ideal for sandwiching with butter and drizzling with maple syrup.
Self-rise flour to the rescue
Self-rising flour is a shortcut ingredient we've used in many of our single-serve recipes. It eliminates the need for flour, baking powder and salt. It's one small swoop toward kicking a pancake craving. If self-rising flour isn't something you have on hand, you can whisk up 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Measure off 1/4 cup for your pancakes; the rest can be stored in an airtight container for future use.
Whipped egg white
You don't need to whip out the mixer -- a single egg white is a breeze to whisk by hand.
Pancakes for One
Makes 2 (5-inch) pancakes
1/4 cup self-rising flour
2 teaspoons granulated sugar
1/4 cup milk (not nonfat)
1 tablespoon vegetable oil, plus more for cooking
1 large egg white
Cool Whip, sliced strawberries, butter and maple syrup (optional toppings)
Mixing spoons and cups
8-inch or larger nonstick frying pan
Whisk together the self-rising flour and sugar in a small bowl.
Add the milk and 1 tablespoon oil, and whisk until mostly smooth.
In another small bowl, whisk the egg white to soft peaks.
Gently fold the beaten egg white into the batter.
Heat a nonstick frying pan over medium-high heat. Add a few drops of vegetable oil and heat until shimmering. Add half the batter and cook until bubbles form on surface, 2 to 3 minutes. Flip and cook until the second side is golden-brown, 2 to 3 minutes more.
Repeat with the remaining batter.
Serve with the toppings of your choice and enjoy!
This article is written by Meghan Splawn from The Kitchn and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to email@example.com.