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Pancakes for Two Recipe

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These light and fluffy pancakes are perfectly portioned for two, so there's no need to worry about what to do with leftover batter. For a special taste treat, I like to prepare them with blueberries.—Annemarie Pietila, Farmington Hills, Michigan

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Pancakes for Two Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

5 10 15

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 egg, beaten
1-1/4 cups buttermilk
2 tablespoons canola oil
1 cup fresh or frozen blueberries, optional

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, buttermilk and oil; stir into dry ingredients just until blended. Fold in blueberries if desired.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: about 8 pancakes.

Nutritional Facts 1 serving (4 each) equals 527 calories, 18 g fat (3 g saturated fat), 112 mg cholesterol, 1,299 mg sodium, 74 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Pancakes for Two in Taste of Home February/March 1996, p16

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Reviews for Pancakes for Two (3)

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Reviewed on Jan. 19, 2012 by cocopuff1958

These are so easy to make and they have a great taste. I was also pleased on how light and fluffy they came out. Will definitely make these again

Reviewed on Oct. 16, 2010 by eli05

Best pancakes I have ever made at home!

Reviewed on Jul. 24, 2010 by mythyagain@yahoo.com

These are very simple pancakes that taste delicious! I packed the left-overs for my my lunch the next day as they're also good cold! A wonderful way to celebrate blueberries being in season!

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