For those mornings where it’s just you (or you’re the only one who feels like pancakes), this is the pancake recipe you need! It makes the perfect amount for one - three large pancakes, or five to six smaller ones if you feel like sharing.
You can use any berries you like, or other fruit (slices of banana are nice) or chocolate chips. I put a few halved pecans in with the blueberries on my last pancake when I made a batch, and that was rather tasty. You could even (gasp) leave them plain!
Blueberry pancakes for one
1 large egg
1 cup (250 g) self-raising flour
1 cup (250 ml) milk of your choice (I used almond)
A pinch of sea salt
A pinch of cinnamon or mixed spice (optional)
A few handfuls of fresh or frozen blueberries
Greek yoghurt and honey, to serve
I make the mixture in a large jug, which makes making the pancakes incredibly easy and less messy. As you’re only making enough pancakes for one, there will be plenty of room to whisk everything up. So grab yourself a large jug.
Crack in the egg and whisk briefly to combine the yolk and white. Add the flour, milk, salt and cinnamon (if using) and whisk everything together (I use a small sauce whisk but a fork should work just as well) until combined and smooth.
Get a small non-stick frying pan (I use a 24cm one from Kmart) and spray with cooking spray - you can, of course, put some flavourless oil or butter in, but I find spray works best for pancakes. Place the pan over medium-high heat to get the pan nice and hot. Test if it’s ready by running your fingers briefly under the tap and flicking it at the pan. If it sizzles, you’re ready to make pancakes.
Pour a third of the pancake mixture into the pan and distribute around slightly to get the size/thickness you want. Turn the heat down slightly, not super low but low-ish. Grab a handful of blueberries and scatter over the surface of the uncooked side of the pancake. Leave to cook for a few minutes, until you can see bubbles on the surface of the uncooked side. Sometimes it’s worth having a peek underneath to make sure the other side isn’t getting too brown. I find the trick of having a hot pan to start with but then reducing the heat once you’ve poured the mixture in is very helpful. Flip the pancake over and cook the other side. Press gently on the top to see if it’s cooked - if no raw mixture peeks through, you’re good!
I then place the cooked pancake on the plate I’m going to eat them on and put that in a low oven to keep warm while the rest of them cook.
Cook the remaining mixture as above.
Remove the plate from the oven and serve - I love to eat pancakes with Greek yoghurt and honey, which reminds me of a happy trip to Cyprus Tom and I made some years ago, for our sixth wedding anniversary. Next year is our tenth! Can you believe it?
Enjoy your pancakes, your coffee and your weekend. And if it isn’t the weekend yet, pancakes for breakfast always make you feel like it is.