This recipe for two people, first posted in 2009, is still great — it makes a batch of 6 fluffy little pancakes. I tweaked the recipe today based on healthy cooking concepts, and they are just as good as the original. We didn’t miss the extra sugar and will be making this version from now on. The recipe for the blueberry compote is new today.
- Using a stand mixer to make the pancakes to simplify preparation
- Replaced half the flour with whole wheat
- Reduced the sugar by half
- Omitted the salt
- Replaced 2% milk with unsweetened almond milk (any milk will do)
- Increased the cinnamon and vanilla
Total time: 15 minutes
1/2 cup unsweetened almond milk
1 Tablespoon extra-virgin oil
1+ teaspoon vanilla extract
1/4 cup plus 1 tablespoon all-purpose flour
1/4 cup plus 1 tablespoon whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
In the bowl of a stand mixer, beat the egg, milk, oil, and vanilla. Sprinkle the flours, sugar, baking powder, and cinnamon over the wet mixture. Beat with as few strokes as possible until just combined.
In a lightly greased skillet over medium heat, drop batter by 1/4 cupfuls. (I cook 3 at a time)
Cook until golden brown, about 2 minutes on each side.
Yield: About 6 pancakes. Serve warm with pure maple syrup and fresh fruit.
Blueberry compote: Place 1 cup frozen blueberries without added sugar in a microwave-safe bowl. Heat on High for one minute; stir. Heat for one more minute on High until heated through. Serve over pancakes.
Source: Adapted from Taste of Home, Cooking for One or Two Cookbook