Name: Small-Batch Pancakes
Prep time: 5 min
Cook time: 5 min
Yield: 1
Ingredients: 1-1/4 cups all-purpose flour -; 1 tablespoon sugar -; 1 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1/2 teaspoon salt -; 1 large egg, lightly beaten -; 1-1/4 cups buttermilk -; 2 tablespoons canola oil -; 1 cup fresh or frozen blueberries, optional -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Small-Batch Pancakes

1. 1-1/4 cups all-purpose flour -

2. 1 tablespoon sugar -

3. 1 teaspoon baking powder -

4. 1/2 teaspoon baking soda -

5. 1/2 teaspoon salt -

6. 1 large egg, lightly beaten -

7. 1-1/4 cups buttermilk -

8. 2 tablespoons canola oil -

9. 1 cup fresh or frozen blueberries, optional -

How to cook deliciously - Small-Batch Pancakes

1. Stage

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

2. Stage

In a separate bowl, combine the egg, buttermilk and oil. Stir the wet ingredients into the dry ingredients until just blended. If you're using blueberries, fold them in now. Editor's Tip: If you use frozen blueberries, don't let them thaw or they will discolor the batter.

3. Stage

Preheat a griddle or heavy skillet over medium heat, then melt a bit of butter or lightly grease the pan. Pour 1/4 cupfuls of batter onto the griddle, then cook until the bubbles on top begin to pop and the bottoms are golden brown. Flip the pancakes and cook them until the second side is also golden brown. Editor's Tip: The pan is hot enough when you sprinkle a few drops of water into it and they dance.