Single Lady Pancake

If I could have a lifetime supply of anything in the entire world, it would be pancakes.

And shoes.

And money.

And glitter.

And pink. Yes, just pink.

I’m veering from the point.

Which is pancakes. I could eat them for every meal. Every day. All sizes, shapes, flavors, topped with maple syrup, fruit or whatever is within reach of my grubby little hands.

Pancakes.

When I came across this recipe, I scoffed at the idea of one pancake. ONE. Singular. Sad. But It was simple enough so that if I wanted another one, I could easily mix it together so I decided to give it a shot.

And holy pancake nirvana, was this good. And filling. I only needed one.

Yes, ONE. Singular. Happiness.

Single Lady Pancake
but totally for the married, committed and dating as well 🙂
Adapted from JoytheBaker

makes one large pancake

Ingredients:
1/3 cup whole wheat pastry purpose flour (or sub for AP flour)
1 Tablespoon dried oats (quick cooking or regular)
2 teaspoons sugar
1/4 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 Tablespoon plus 2 teaspoons vegetable oil
1/4 cup plus 2 Tablespoons buttermilk (you can sub regular or soy milk)
splash of vanilla extract
1 Tablespoon of peanut butter (optional)
small handful semi sweet chocolate chips (I used mini-chips)
toasted pecans*

Directions:
In a small bowl, whisk together flour, oats, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl whisk together oil, buttermilk, vanilla extract and peanut butter (if using). Combine the wet and dry ingredients and stir to combine. The mixture will be thick. Fold in the chocolate chips.

Heat a small frying pan with a teaspoon of oil (or cooking spray, or if you have a great non-stick pan you don’t need anything). Pour in the pancake batter and spread some with the back of a spoon. Cook over medium heat until bubbles form and pop on the surface of the pancake.

Flip. It’s ok if it doesn’t flip perfectly… which it probably won’t. It’s not you, it’s the pancake. It’s sassy.

Cook until golden brown. Remove from pan and onto a plate. Top with toasted pecans and maple syrup. Or whichever way makes you “mmmm” with delight.

*to quicky toast your pecans, just “saute” them in your hot skillet before you make the pancake. Let them get toasty and warm for about 3-4 minutes, set aside.

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