The Single Pancake
If you can find the human that wants to embark on this sort of breakfast endeavor with you, marry them or give them one of those BFF friendship necklaces. Either way. Shared breakfast is a big deal. Breakfast isn’t always about a pair. The solo pancake expedition is just as important as the coupled pursuit.
This pancake recipe makes one giant pancake filled with fresh blueberries and chocolate pieces. Just one mega pancake with way too many fresh blueberries and a little too much chocolate. It’s perfect for one hungry belly, or two bellies to serve after eggs as something I like to call… breakfast dessert.
This recipe comes together in little bits. Little bits of flour and oats. A little bit of sugar, cinnamon, and soda, powder. A little bit of butter. A lotta bit of fresh blueberries and chocolate. Too many blueberries and too much chocolate… that’s really what we’re going for. Flour, oats, cinnamon, sugar, and the baking soda and baking powder.
It feels strange to mix together such small amounts. Buttermilk because it’s nice, thick, and tangy, too! If you don’t have buttermilk you can add dash of milk to yogurt and go with that! Handfuls each of fresh blueberries and chocolate chips. If it feels like too much, it is… and that’s exactly right. The batter rests while the griddle heats.
You can make this batter as one single pancake (which is a monster and terrifying to flip) or as two small pancakes (which is civilized and easier to flip). I went with one giant pancake because I like to be scared in the kitchen. Next time (and there will be a next time), I’ll go with two small cakes.
The most coveted meal / non-meal of the day! As if sweet blueberries and melted chocolate weren’t enough for breakfast dessert… maple syrup and powdered sugar, too! The Single Pancake. It is restrained in portion and totally bonkers in every other way. In a small bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt.
In a separate bowl whisk together melted butter, vanilla extract and buttermilk. Combine the wet and dry ingredients and stir to combine. The mixture will be thick. Fold in the fresh blueberries and chocolate chips. In a small non-stick frying pan or a griddle heat a teaspoon of oil and a dab of butter over medium heat. Pour in the pancake batter and spread some with the back of a spoon. Cook over medium heat until blueberries begin to bubble and the bottom of the pancake is golden brown. Flip. It’s ok if it doesn’t flip perfectly. Cook until golden brown on both sides. Remove from pan and onto a plate. Top with maple syrup and powdered sugar.
With your mixer on low (or if you're mixing by hand) add half of the dry ingredients and half of the buttermilk. Once that's combined, add the rest of the dry ingredients and buttermilk and mix again. Using a spatula, scrape the batter from the bottom of the mixing bowl to make sure no dry ingredients are left stuck to the side or bottom. Add the desired amount of food coloring to get the red color you want for your cupcakes.
Fill your cupcake cups evenly -- you can use a spoon or an ice cream scoop -- and bake 18 to 22 minutes or until a toothpick stuck into the middle of the cupcakes comes out clean. Let the cupcakes cool completely before adding the frosting. Simply mix all these ingredients until well combined and it has the consistency of a thick frosting.
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