Hearty Pancakes for Two Recipe

Kayleigh here. I really love experimenting around in the kitchen and coming out with recipes that are not only great imitations of the regular gluten-filled item, but are just the perfect amount for Jason and I. Cooking for two can get really frustrating when all you can find are recipes that make a dozen, or enough to feed the average family. But more often than not, I find that there's some simple trick or secret ingredient that will let you make a smaller batch without having to toss half an egg or buy heavy cream only to use a tablespoon of it.

While waffles usually end up being our go-to last minute breakfast (boy, I love owning a Belgian waffle maker!), I've found that just using the same recipe for waffles and pancakes just doesn't quite seem to cut it- soft and spongy waffles are great, but that's not what I'm looking for in pancakes. Sure, there's not much of a difference, but it was about time we got to the drawing board and came out with the perfect, small scale gluten free recipe for us.

These pancakes get a heartiness and wholesome texture from the buckwheat flour, but enough leavening from the egg and baking powder to keep it from being too dense and flat. In this batch, I chose to add dried cranberries and roughly chopped pecans to the batter, but add whatever you like! Just don't forget the real maple syrup.

Hearty Pancakes for Two

Ingredients:

1 egg
2 TB Sugar
¼ Cup Milk
Pinch Baking Powder
¼ Cup Buckwheat Flour
1/3 Cup Tapioca Flour
1-2 Drops Vanilla Extract
Pinch Salt
Toppings or fillings (chocolate chips, blueberries, dried cranberries, pecans, etc)

Directions:

1) Combine all ingredients in a bowl, adding any desired fillings after everything else has been stirred together.
2) Butter up a stovetop pan and set on medium heat. For a thicker, fluffier pancake, use a pan with a small diameter so the pancake completely fills it, and put a lid on top so it cooks all the way through. For thinner pancakes, add a bit more milk and use a large pan.
3) Cook on the first side until the top is covered in little bubbles and you can see the sides starting to firm up. Flip, then cook until desired brownness.

Jason here. So to start I should mention I always eat my pancakes with chocolate chips, so on top of the maple syrup this pancake was very sweet. Just how I like it. These pancakes came out with the perfect texture. The outside had a slight crispness to it, and the inside nice and fluffy. I felt the pancakes themselves had a slight sweet taste to them, perhaps from the vanilla extract. I like that the pancakes are quick to make, with little clean up. That and we can make exactly how much we want that morning. I’ve mentioned it before, but I usually like smaller breakfasts so it helps having a recipe that can scale to any number of people.

Enjoy your delicious pancakes, I recommend a nice fresh glass of milk.