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Pancakes for one?

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I love pancakes, but I never make them now that I live alone because I don't want to make a full batch. Does anyone have a recipe to make 3-4 pancakes?

(BTW, I know they keep and that I could freeze extras. But I know myself, and if there are pancakes, I will eat them all - precisely what I am trying to avoid.)

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  1. Here's what I do at home:

    Pick your favorite pancake recipe. (Lately I've been using the w/w recipe in Joy of Cooking, and subbing corn meal for some of the white flour.) Mix the dry ingredients for one whole recipe and then weigh the result. Then decide what fraction of a full recipe you would want to make, and note what that fraction of the dry mix would weigh. Note what amount of the wet ingredients you'll want to use, rounding up for the egg (it'll almost certainly be no more than one whole egg). Then you can keep a double or triple batch of the dry mix on hand, and weigh out one breakfast's worth whenever you want. It really works well for us. Enjoy!

    1. I make pancake batter (1/2 it) usually and make the number of pancakes that I want. Then leave the batter in the fridge until the next day. I have also made the entire batch of pancakes. Froze them, and toasted them, which isn't the same... but its still pretty decent. (saw this on good eats)

      2 Replies
      1. re: mabziegurl

        I use AB's recipe and they're fantastic.

        I'd just use it and halve the recipe. I get about 9 pancakes.

        DT

        1. re: Davwud

          Yup! SO made AB's recipe for me last week and it was EXCELLENT. I like how he makes it into a pancake mix, so you can just make as much as you want and store the rest for later! :)

          --Dommy!

      2. Note, I have NOT tried it, but it has adjustable amounts, so you can pare it down to 3-4 fresh pancakes. If you try it, please let us know results.
        http://www.preparedpantry.com/index.a...

        1. My pancake formula: measure out some baking mix (any kind you have in the pantry, even cornbread or gingerbread). Add an equal amount of buttermilk or milk. (Go a little skimpier if it's milk.) Add an egg. For two cups of flour or more, add another egg.

          This works because pancakes can be as eggy - or not- as you want.

          3/4 cup of flour should give you a lumberjack's breakfast.

          1 Reply
          1. re: Sharuf

            99cent store has a really good pancake mix-all you add is water. easy to make one serving at a time!!

          2. Don't make yourself crazy -

            I go to T.J's and by their swedish pancake mix and just mix water or milk w/the batter for a few. Adjust the H20/milk to create the thickness you want. If I want to fill as a crepe, I make thinner, if I want to just butter and add maple syrup, I make thicker. It's so great and easy! :)KQ

            1. What I do is buy frozen Pillsbury pancakes,or a small pouch of pancake mix that will make pancakes for two to four people.
              I save the left overs for breakfast the next day.
              I have a oatmeal Jiffy muffin mix.It makes 6 muffins i believe and I can freeze the extra muffins and get them out when I want them for breakfast.

              2 Replies
              1. re: HollyDolly

                Yeah, my point was that I'd rather avoid the leftovers, since they make too tempting a snack. But I think I'll take everyone's advice and just get a mix.

                1. re: piccola

                  Just freeze the leftover batter.

              2. I recently went looking for the same, I got a recipe from cookingnook.com and modified it to my liking. I got 4 good sized pancakes, or 6 small ones.

                3/4 cup flour
                1 1/2 tsp. baking powder
                1 1/2 tsp. sugar
                1/4 tsp. salt
                1/2 cup milk
                2 eggs
                ( I use 75ml of egg whites, this lowers cholesterol and fat content without altering the taste or outcome)
                1 tsp. olive oil.
                I thought the pancakes were awesome and came out absolutely fluffy! Even with the egg whites and olive oil in the mix. So these are guilt free!

                1. Here's a link to the Alton Brown recipe. You could easily halve the wet ingredients to pare the recipe down to 6 pancakes.

                  http://www.foodnetwork.com/recipes/al...

                  1. I make pancake(s) for myself all the time. I don't measure anything so this is not going to be exact but; what I do is whisk one egg, add a little vanilla, some milk (about a quarter cup, maybe a little more) and a touch of oil (maybe a tbl) and mix all-together. Then I take a teaspoon and add some baking powder about a quarter spoon worth. Then I use the same spoon and add some flour I mix. If the batter is too runny then I add some more flour, too thick a little milk. There is probably a cup and half of total batter by the end at most. I'm heating my pan on medium low-heat this whole time and then I just make one giant pancake. The mixing process takes about 3 minutes because my pancake is big it takes awhile to cook, but you could just make 3-4 smaller pancakes.

                    3 Replies
                    1. re: Life of Pie

                      A friend turned me on to this idea because I also like to make one or two pancakes at a time. Take a small box of Hodgson Mills whole wheat muffin mix. Prepare it as if you are going to make muffins, but add a little more milk (it calls for 1/2 a cup for 6 muffins.) Stir in whatever else you'd like -- blueberries, pecans, walnuts, etc. Then just cook as pancakes. (I'd use a non-stick skillet just to be on the safe side.)

                      From a package that makes six muffins, you'd get four medium sized pancakes. They are very hearty and I thought they worked just dandy as pancakes. You might add a little sugar or cinnamon to the batter to give it a sweeter taste.

                      1. re: brendastarlet

                        p.s. these are also great with buttermilk.

                      2. re: Life of Pie

                        Agreed that one big pancake is a simple way to go - quarter it if you want to make a stack, unless you are a stickler for appearances. Note: letting the batter sit for at least 20 minutes makes for more tender, fluffier pancakes. Mine were always on the flat, tough side until I learned this. There will be some bubbling in the bowl, as the leavening starts working. Swapping applesauce for half of the milk also increases tenderness. The pancakes will be sweeter, but not identifiable as apple to any but the most discerning palate. My favorite are the whole wheat ones from the Kodiak brand mix. It only requires adding water; I usually do half water/half applesauce.

                      3. This recipe for whole grain flapjacks is wonderful and is easily scalable. You don't need to bother with KA-specific flours.

                        http://www.kingarthurflour.com/shop/R...