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, any time is the right time for pancakes, except when you don’t have time to cook a whole batch – or don’t need to.
For a single serving, you just need two pancakes, perfectly cooked and ideal for sandwiching with butter and drizzling with maple syrup.
Self-rising flour is a shortcut we use in many 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. Use 1/4 cup for your pancakes; store the rest in an airtight container for the next time.
Whipped egg white is key for the fluffy texture. But you don’t need to get out the mixer – a single egg white is a breeze to whisk by hand.
Pancakes for One
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
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.
Yield: 2 (5-inch) pancakes