Tag Archives: pancakes

Whole Wheat Pancakes for One

Whole Wheat Pancakes for OneMost nights, I make myself a snack before bed. It ranges from eggs, to leftover cake and ice cream, to a salad bigger than my head. There are no rules except that it has to be delicious. My midnight snack is easily the best thing I’ll eat all day. That rings especially true for this past week–I’ve been all about these Whole Wheat Pancakes!

Whole Wheat Pancakes for OneWhere most pancake recipes make enough for an army…er, family of four…the now-two pancake recipes on this blog make just enough for one person. That’s right! This recipe makes just three pancakes: enough to kick my craving without a ton of leftovers to crowd my already-packed freezer.

Whole Wheat Pancakes for OneBut enough about quantity and my single lady eating habits! These Whole Wheat Pancakes for One are absolutely delicious. They are lightly sweet with plenty of nutty whole wheat flavor. Where many of the whole wheat pancakes I have had taste too, for lack of a better word, “healthy,” these are balanced with a touch of sugar and a hint of vanilla. They are the perfect compromise between whole grain and decadence.

Whole Wheat Pancakes for OneWhole Wheat Pancakes for OneOh, and the texture! A combination of buttermilk, baking powder, and oil keep these whole wheat pancakes just as fluffy and tender as your favorite buttermilk pancakes. This recipe doesn’t contain eggs, so these pancakes can easily be made vegan–just swap the buttermilk for a plant-based milk spiked with vinegar.

Whole Wheat Pancakes for OneWhole Wheat Pancakes for OneWhole Wheat Pancakes for OneWhole Wheat Pancakes for One are great with butter and maple syrup, but with all the beautiful fruit in stores right now, I recommend piling them high with strawberries, cherries, or anything else you like. This is a recipe for one, after all–serve it exactly the way you like it.Whole Wheat Pancakes for One

Whole Wheat Pancakes for One
makes 3 small pancakes

1/2 cup whole wheat flour (or white whole wheat flour)
2 teaspoons granulated sugar
3/4 teaspoon baking powder
pinch of Kosher or sea salt
7 tablespoons buttermilk**
5 teaspoons neutral-flavored oil, plus more for cooking
1/2 teaspoon pure vanilla extract
butter, for serving, if desired
fresh fruit, for serving, if desired
pure maple syrup, for serving

In a small mixing bowl, whisk together whole wheat flour, sugar, baking powder, and salt.

In a liquid measuring cup, stir together buttermilk, oil, and vanilla. Pour wet ingredients into dry, and stir until everything is moistened. Some lumps may remain.

Heat 2-3 teaspoons of oil in a skillet over medium heat. Pour batter in 1/4 cup increments for three small pancakes. Let cook 1-2 minutes, until some bubbles form on the surface. Flip pancakes and cook for an additional 1-2 minutes. Remove pancakes to a plate, top with butter and/or fruit and syrup, and enjoy.

Notes:

  1. If you do not have buttermilk, you may combine 1 teaspoon of white or apple cider vinegar with 6 tablespoons of milk. Let sit five minutes before proceeding as written.
  2. If you want vegan pancakes, use 1 teaspoon of white or apple cider vinegar and 6 tablespoons of soy or almond milk in place of the buttermilk.

Whole Wheat Pancakes for One

Caramel Apple Puff Pancake {Dutch Baby}

Caramel Apple Puff Pancake {Dutch Baby}I must have pancakes on the brain. Last week, I posted this single-serving pancake recipe, and thanks to the response I got, I have spent the last week working on another. If I ever get the banana version to quit sticking to the pan, I’ll put it on here.

Until then, let’s talk about this Caramel Apple Puff Pancake. Oh, y’all. It is good. Goooood. Like apple pie meets caramel meets the best weekend breakfast there is. You’re going to want to make it for every weekend and holiday brunch you have for the rest of the season because it. is. ridiculous.

Caramel Apple Puff Pancake {Dutch Baby}It all starts with a classic Puff Pancake {Dutch Baby} batter. Puff Pancakes are a family favorite. They’re super easy to make and very impressive. The batter comes together in a food processor (or blender) before being poured into a screaming hot pan. Then, it’s baked for about twenty minutes until it puffs up. When it comes out of the oven, it quickly deflates, leaving behind a beautifully browned pancake with a soft custard-like center and chewy edges. It’s a thing to behold and is perfect with some confectioner’s sugar and maple syrup (or lemon juice). It really doesn’t need to be messed with. But we all know that’s not really my style.

Caramel Apple Puff Pancake {Dutch Baby}Caramel Apple Puff Pancake {Dutch Baby}Here, the traditional batter is poured into the pan and then sprinkled with sliced apples that have been tossed with sugar and pie spices–basically pie filling without a thickener. As the pancake bakes, it envelops the sliced apples. When it comes out of the oven, it’s basically the most autumnal thing ever. A drizzle of caramel sauce is all it needs to bring it over the top.

Caramel Apple Puff Pancake {Dutch Baby}Now, of course you may use store-bought caramel sauce (I hear Trader Joe’s has a good one), but I am here to convince you to make your own. It’s quick, easy, involves minimal ingredients, and is SO much better than anything you could get near the ice cream toppings. I swear. All you do is melt some sugar over medium-high heat, stirring until it becomes a dark copper color (but doesn’t burn). Then, whisk in a bunch of butter. Take the pan off the heat and whisk in some cream. It’ll bubble up violently, but just keep whisking and it’ll calm down and become a smooth, luxurious sauce. Whisk in some vanilla and salt, and then pour it on everything.

Caramel Apple Puff Pancake {Dutch Baby}The best pieces of advice I can give you for making homemade caramel?

  • Use a silver or white saucepan so you can see the sugar changing color.
  • Wear an oven mit. Molten caramel burns a lot more than boiling water.
  • Don’t step away from the caramel, even for a second. It can burn in the blink of an eye.

If I haven’t scared you away, please try this caramel sauce. It comes together in a matter of minutes and really is worth the (minimal) effort…especially when it’s drizzled over this perfectly spiced apple puff pancake.Caramel Apple Puff Pancake {Dutch Baby}

Caramel Apple Puff Pancake {Dutch Baby}
makes 4-6 servings*

Apples:
2 large baking apples,* peeled, 1/4-inch slices
1 tablespoon apple cider vinegar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
pinch of Kosher or sea salt

Puff Pancake Batter:
4 large eggs
1 cup milk (not skim or fat free)
2 teaspoons pure vanilla extract
1 cup all-purpose flour
3-4 tablespoons granulated sugar
1/2 teaspoon Kosher or sea salt
3 tablespoons butter (unsalted or salted)

Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon Kosher or sea salt

Place a large ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 400F.

Prepare the apples. In a medium mixing bowl, use your hands to toss apple slices and vinegar together. Sprinkle sugar, spices, and salt over the top and toss to combine. Set aside.

Prepare the pancake batter. In the bowl of a food processor or high-powered blender*, combine eggs, milk, vanilla, flour, sugar, and salt. Process 30 seconds, or until no lumps remain. Let batter rest five minutes.

Once oven has reached 400F, remove the hot pan and add butter. Place pan back in the oven for 60-90 seconds, until butter has melted. Remove pan from the oven, and swirl the butter so it coats the pan. Pour in batter. Scatter apples over the top, leaving any excess liquid in the bowl. Bake 19-20 minutes, until puffed and golden. Do NOT open the oven door during baking.

While the pancake is baking, make the caramel sauce. Place sugar in a 2-3 quart saucepan over medium-high heat. Whisk sugar until the sugar melts and turns a deep copper color. Whisk in butter until completely incorporated. Remove the pan from the heat and stir in heavy cream. Caramel will bubble violently, but will quickly relax into a smooth sauce. Whisk in vanilla and salt. Transfer sauce to a jar.

Let pancake cool 2-5 minutes before slicing. Drizzle individual portions with caramel sauce and serve immediately.

Caramel sauce will keep in an airtight container in the refrigerator for up to two weeks.

Notes:

1. If you’d like to make a 3-4 serving puff, use 3 large eggs, 3/4 cup milk, 1 1/2 teaspoons vanilla, 3/4 cup all-purpose flour, 2-3 tablespoons granulated sugar, 1/4 teaspoon salt, and 2 tablespoons butter. Use the same amount of apples. Follow all instructions as written, changing the baking time to 18-19 minutes.
2. I used one tart apple (Granny Smith) and one sweet apple (McIntosh).
3. If you do not have a food processor or blender, you may whisk all of the ingredients together and then push them through a wire mesh sieve to remove any lumps of flour. Let batter rest five minutes before proceeding as written.

Caramel Apple Puff Pancake {Dutch Baby}

Pancakes for One

Pancakes for OneConfession: I’m a late night eater.

I work all day baking cakes, writing this blog, and getting dinner on the table for a family of four, mostly subsisting on granola, green smoothies, and scrambled eggs. It’s really fun, but also really exhausting. When I come home at night, I practice a little self-care: a half hour of yoga, a few episodes of something (lately, I’m into Community), catching up with my roommates. And then, once the apartment is quiet, I make myself a snack–something easy and comforting. Some nights, it’s a little cheese plate or a dish of ice cream, or maybe avocado toast with a drizzle of truffle oil. The past couple of weeks, I’ve been making pancakes.

Pancakes for OneNow, as someone who cooks only for herself, pancakes are kind of a tall order. Most recipes make enough for 4-6 people. Sure, I could make a ton and freeze the leftovers, but my freezer is packed to the gills as it is–I don’t have space for 18 pancakes. I’ve tried many of the pancakes for one recipes out there, but none have been quite right for me. Too thin, too fluffy, too sweet, too eggy, too greasy, too great a quantity–each has some little reason for me not to make it again. It’s been a multi-year process (yes, really). But two weeks ago, I finally found *my* Pancakes for One, and now I’ve made them more times than I’m willing to admit.

Pancakes for OnePancakes for OneY’all, these pancakes are awesome. They’re super fluffy (but not too thick) and have just the right amounts of vanilla, sugar, and salt–perfect for layering with butter and drizzling with maple syrup.

This recipe makes exactly three small pancakes–just enough for one person. The batter comes together in five minutes and takes another five to cook, meaning that if you start now, you can have a single-serve plate of pancakes in ten minutes. It’s the dream.

Also, these pancakes are completely eggless, although the flavor and texture are such that you’d never notice if I hadn’t told you. This means that this recipe can easily be made vegan (see notes below). I’m currently working on a whole wheat version and a gluten-free variety. Pancakes for One for everyone…?Pancakes for One

Pancakes for One
makes 3 small pancakes

7 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of Kosher or sea salt
5 teaspoons neutral-flavored oil, plus more for cooking
6 tablespoons buttermilk**
1/2 teaspoon pure vanilla extract
butter, for serving
maple syrup, for serving

In a small bowl, whisk together all-purpose flour, cornstarch, sugar, baking powder, baking soda, and salt. Set aside.

In another small bowl (or liquid measuring cup), combine neutral-flavored oil, buttermilk, and vanilla. Pour liquid ingredients into dry ingredients and whisk with a fork until everything is moistened, but lumps remain. Batter will be thick.

Heat 2-3 teaspoons of oil in a skillet over medium heat. Pour batter in 1/4 cup increments for three small pancakes. Let cook 2-3 minutes, until bubbles form on the surface. Flip pancakes and cook for an additional 1-2 minutes. Remove pancakes to a plate, top with butter and syrup, and enjoy.

Note:

1. If you do not have buttermilk, you may combine 1 teaspoon of white or apple cider vinegar with 6 tablespoons of milk. Let sit five minutes before proceeding as written.


2. If you want vegan pancakes, use 1 teaspoon of white or apple cider vinegar and 6 tablespoons of soy or almond milk in place of the buttermilk.

Puff Pancake {Dutch Baby}

 When I was growing up, breakfast was always a last thought. More often than not, my little sister and I would be stuffed into the back of a Ford Explorer with a cold un-toasted Brown Sugar-Cinnamon Pop Tart and an apple to inhale while my mom sped down I-30 to get us to school three minutes before classes started. My family and I…we’re just not punctual. We play with fire when it comes to scheduling, much to my dad’s chagrin. We all try really hard to be on time, but we really should invest in hats or t-shirts that say “Sorry I’m late.”

But back to breakfast. When Saturday mornings came around, things were different. E3 and I would wake late and park ourselves (and our trusty miniature schnauzer) in front of the TV, while Mom actually got to read the paper. At some point, she’d ask us what we wanted for breakfast, and the answer was almost always a Dutch Baby pancake, but we always called it a Puff. It’s a much better name, if you ask me. 

Puffs are oven pancakes made with a thin batter and no chemical leavening, very similar to a Yorkshire pudding. The batter is poured into a hot skillet or cast iron pan and then baked until the whole thing rises and puffs from the heat of the oven, hence the name. When it’s removed, it starts to deflate quickly, leaving a light, custard-like pancake in the shape of whatever dish it was baked in. Traditionally, they are served with confectioner’s sugar and a squeeze of lemon, but I prefer maple syrup 😊 

 
The batter takes almost no effort at all. Add some eggs, milk, vanilla, flour, sugar, and salt to the bowl of a food processor or high-powered blender, and blitz until no lumps remain. Then, let it sit at least five minutes so the flour starts to thicken things and the air bubbles dissipate. While it’s resting, melt butter in a heavy pan that’s been heating in a 400F oven. Once the butter is melted and the pan is coated, pour in the batter and put it in the oven. 

 This is important: do NOT open the oven door while the Puff is in the oven. Just don’t do it. That little blast of room temperature air will deflate your pancake and destroy the amazing texture. Instead, set a timer for 19 or 20 minutes and go play with your kids or read the paper or watch an episode of Arrested Development. Just before your timer is going to go off, put on your oven mits. Puffs brown quickly and dramatically (especially around the edges), so they need to be taken out of the oven exactly when the timer dings.

If you have children or breakfast guests, you might think about having them around (but standing at a safe distance from the oven) to see the big, puffy masterpiece come out of the oven. And it will be huge! Like a giant golden brown bubble! But it will also be fleeting. The puff will deflate completely in 90 seconds or less, leaving behind a pancake in the shape of the pan, with crisp-chewy brown edges and a soft, custardy center. Trust me, it’s amazing. 

The puff will only need to rest for a couple of minutes before slicing. Make sure to have your oven mits handy as the pan will still be raging hot. I get four large or six medium servings out of a pancake this size. Top with whatever suits your fancy. If you want to be traditional, go with confectioner’s sugar and a squeeze of fresh lemon juice. If you’re like me, maple syrup and confectioner’s sugar with a dash of sea salt is the ticket. My mom says puffs are fantastic with yogurt and fruit, but I’ve never actually tried that. I think a drizzle of barely-warmed Nutella and some sliced strawberries would be amazing. However you go about it, this is guaranteed to be a good breakfast.

Puffs are, to this day, my weekend breakfast of choice. The recipe halves and quarters easily, so if you’re the only one home, you can make a personal-sized fancy breakfast, permitting of course that you have a 6-inch pan to make it in. (I’ve written instructions for adjusting the quantity in the note below.) A puff is a great option if you are having a small brunch at home or want to make an impressive breakfast for your valentine. If you observe Shrove Tuesday, a puff would be an out-of-the-ordinary way to celebrate at home, instead of traditional pancakes. But of course, it’s a fantastic breakfast any old Saturday.

Do something nice for yourself this weekend. 

 Puff Pancake {Dutch Baby}
makes 4-6 servings**

4 large eggs
1 cup milk (not skim or fat free)
2 teaspoons pure vanilla extract
1 cup all-purpose flour
3-4 tablespoons granulated sugar
1/2 teaspoon Kosher or sea salt
3 tablespoons butter (unsalted or salted)

Toppings:
confectioner’s sugar
lemon wedges
pure maple syrup
berries
yogurt

Place a large ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 400F.

In the bowl of a food processor or high-powered blender*, combine eggs, milk, vanilla, flour, sugar, and salt. Process 30 seconds, or until no lumps remain. Let batter rest five minutes.

Once the oven has reached 400F, remove the hot pan. Add the butter and swirl to coat the pan; there will still be a bit of solid butter. Place pan back in the oven for one minute, until remaining butter has melted and started to bubble. Remove pan from the oven, and pour in batter. Bake 19-20 minutes, until puffed and golden. Do NOT open the oven door during baking.

Let pancake cool 2-5 minutes before slicing. Serve immediately with toppings of choice.

Notes:

1. If you’d like to make a personal-sized puff, use 1 large egg, 1/4 cup milk, 1/2 teaspoon vanilla, 1/4 cup all-purpose flour, 1 tablespoon granulated sugar, a small pinch of salt, and 1/2 tablespoon butter. I recommend using a 6-inch cast iron pan for this much batter. Follow all instructions as written, changing the baking time to 16 minutes.
2. If you’d like to make a 3-4 serving puff, use 3 large eggs, 3/4 cup milk, 1 1/2 teaspoons vanilla, 3/4 cup all-purpose flour, 2-3 tablespoons granulated sugar, 1/4 teaspoon salt, and 2 tablespoons butter. Follow all instructions as written, changing the baking time to 18-19 minutes.
3. If you do not have a food processor or blender, you may whisk all of the ingredients together and then push them through a wire mesh sieve to remove any lumps of flour. Let batter rest five minutes before proceeding as written.

Puff Pancake {Dutch Baby}