Single Serving Rye Pancakes

 Have you ever wanted pancakes when no one else does?

  Every now and then, usually on my days off, I crave a nice breakfast. Along with a cup of coffee, some eggs and sausage or bacon, some tasty pancakes always hit the spot. My husband is rarely off in the mornings these days when I am, or he just won't want pancakes when we're both home looking for breakfast. So, wondering if there was a way to make pancakes for just one person, I searched the internets for recipes! I found and tried quite a few different ways, including simply using boxed mix and quartering the amount in the directions.


   Which works just fine, by the way. If you've got it, use it! There's nothing wrong with working with what you've got on hand. However, as someone who likes to cook and experiment, sometimes I start to think, "I wonder-- if I change this for this... how will it taste?" So working from a basic recipe, I made changes and adjustments. Eventually I found something I liked enough to make on a regular basis. So here it is! My favorite single serving pancake recipe!


   Rye Pancakes (Single Serving)

    Dry ingredients: 

• 2 Tbsp.  rye flour
• 2 Tbsp.  all purpose flour (about 1/3 cup total flour combined)
• 1/4 tsp. baking soda
• 1/2 tsp. baking powder
• Dash of salt (small amount, maybe about 1/8 tsp.)
• Dash of cinnamon, to your taste

    Wet ingredients:

• 1  large egg
• 1/2 cup buttermilk
• 1 tsp. neutral flavored oil (such as vegetable, canola, or corn)
• Vanilla extract, to your taste (I like a lot, maybe a tsp. or so)

    

    Directions:

1. Put all your dry ingredients into a small mixing bowl and combine. You can sift them together, or whisk to combine. I get lazy, so I whisk.
2. Add your wet ingredients to the dry, and mix until it just comes together. Don't worry if there are a few lumps, it's cool. They'll cook through.
3. Heat a lightly oiled pan, or a non-stick pan lightly sprayed with Pam (whichever you have) over medium heat. I like to let my batter rest for a minute while the pan is heating up.
4. Lightly stir your batter just before using. Pour a small amount into the pan, about a 1/4 to 1/3 cup. Less or more batter per pancake will make more or less pancakes, respectively. Once your pancake is cooked until the edges are set and bubbles form over the top, you're ready to flip. Carefully flip, and cook for another minute or so, until the other side sets.
5. Continue making pancakes until all the batter is used up. Serve warm with butter and your favorite syrup. 

This makes about 3 to 4 pancakes depending on how much batter you use for each one. Enjoy!