One of my favorite go to recipes for breakfast is Joy the Baker’s single lady pancakes. On the weekend, when I actually have enough time to make breakfast I always wake up much later than everyone else at home (Easy to do when your parents wake up at 6am on the weekends!)By that time, everyone has already breakfasted except for me which means making a full batter of pancakes is always a waste…which brings me to the convenience of this recipe. Single lady pancakes are pancakes for one, double them and you get pancakes for two. You’ll almost always have these ingredients at home and they take next to no time. Oatmeal haters, you don’t even taste the oatmeal in these- the oatmeal just serves to make the batter super fluffy and moist. These pancakes are delicious and infinitely adaptable:
Joy the Baker Single Lady Pancakes: (enough for one, double the recipe for two)
- 1/3 cup all-purpose flour
- 2 Tbsp. old-fashioned oats
- 2 tsp. granulated sugar
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 5 tsp. vegetable or canola oil, plus additional for the griddle
- Dash of pure vanilla extract
- 1/4 cup plus 2 Tbsp. buttermilk *
*I’ve never found buttermilk in Bahrain, but there is a quick and easy substitute. For each 1 cup of buttermilk, put 1 tablespoon of lemon juice or white vinegar in the bottom of a measuring cup, fill to the top with regular milk and let sit for 5 minutes then stir. Instant buttermilk! Another alternative is just using equal amounts of laban drink as the buttermilk called for.
Directions: Combine the flour, oats, sugar, baking powder, baking soda and salt in a bowl. Remember to double the ingredients if you are cooking for two! In another bowl, whisk together the oil, vanilla and buttermilk. Add the wet ingredients to the dry and stir to combine. Your mixture will be thick, so don’t worry. Fold in any additional mix-ins you want.
Heat a skillet with 1-2 teaspoons of oil and pour enough batter to make the size of pancake you want. I make about two pancakes with this recipe, but it just depends on the size of the pancake you want. Cook over medium heat until bubbles form and edges are starting to solidify. Flip and cook until golden brown. Plate it, and add any other toppings you want. Sliced bananas and chocolate chips are a combination a lot of people love, but I don’t eat bananas so my favorite combination is toasted pecans, with chocolate chips sprinkled on immediately so that they melt a little. I sometimes top that with heath toffee bits, and always maple syrup. Enjoy!!
Some more toppings options:
Nutella and hazelnuts
Jam and butter
Blueberry pie filling
White chocolate and cranberries
Source: Joy the Baker cookbook