Small-Batch Pancakes

Name: Small-Batch Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: about 8 pancakes
Ingredients: 1-1/4 cups all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg, lightly beaten; 1-1/4 cups buttermilk; 2 tablespoons canola oil; 1 cup fresh or frozen blueberries, optional

Total Time Prep/Total Time: 15 min.

Yield about 8 pancakes

Test Kitchen Approved

These light and fluffy pancakes are perfectly portioned for breakfast for two. To doll them up, prepare them with blueberries, chocolate chips, even bacon bits.

Ingredients

1-1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1-1/4 cups buttermilk
2 tablespoons canola oil
1 cup fresh or frozen blueberries, optional

Directions

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a separate bowl, 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.

Nutrition Facts

4 pancakes: 527 calories, 18g fat (3g saturated fat), 112mg cholesterol, 1299mg sodium, 74g carbohydrate (15g sugars, 2g fiber), 16g protein.

These light and fluffy pancakes for two won’t leave you worrying about what to do with the leftover batter. For a special taste treat, I like to prepare them with blueberries.—Annemarie Pietila, Farmington Hills, Michigan

Recipe Creator