Pancakes For One

What are you to do when it’s Mother’s Day and you are not blessed with the presence of your children to make you breakfast in bed?  No, this is not a sob story.

Perhaps, like me, your children no longer live at home or, as is the case with our two youngest daughters, they no longer live within easy driving distance.  Or taking it one step further, perhaps, as is the case with our eldest daughter right now, your children are currently overseas, and Mother’s Day is a solo affair.  Or as solo as it gets when your husband takes off down the beach for a surf.

Certainly, I was not waiting to be served breakfast in bed.  I’ve never been one for sleeping in or staying in bed anyway.  In fact most mornings I’m up well before the Sun.  Easy enough at the moment with winter just around the corner, but I do also get out of bed early in summer when sunrise is pre 5:00 am.  I love early mornings.

So I was out of bed, home alone, and it was Mother’s Day.

I decided to treat myself to some pancakes for breakfast.  I didn’t want to make enough to feed an army, just three for me, so I played with some basic ingredients.  I was so impressed with how they turned out, I thought I’d share my recipe with you.

These pancakes were light and fluffy and I think I might have outdone myself.


Banana Maple Pancakes for One

ingredients:
one small-medium banana
1 egg
¼ cup self-raising flour
1 tablespoon sugar
pinch of baking soda
three drops of vanilla
2 tablespoons of milk
2 tablespoons of maple syrup
extra self-raising flour (if needed)
a dob of butter

step one: Peel and, using a fork, mash the banana in a bowl large enough to cater for adding the rest of the ingredients.

step two: Add the egg and thoroughly mix with the mashed banana.

step three: One at a time, add the milk, sugar, and vanilla and mix to combine.

step four: Place the flour and baking soda in a sieve and add to the mixture ⅓ at a time, gently combine. Add extra flour if needed. (See below)

step five: Add the dob of butter to a hot pan, and spoon in the mixture in three equal amounts. Reduce the heat to medium temperature and flip the pancakes over when the air bubbles have popped.

step six: Just before the pancakes have finished cooking completely, add the maple syrup to the pan. Remove when done and dust with a little icing sugar.

helpful hints:

  • Use an old, over-ripened banana for a full-bodied banana flavour.
  • Dress with fresh strawberries, banana slices and warmed maple syrup for added ‘Wow’ factor.
  • If the mixture is too sloppy, add the additional flour, however, only add enough to ensure the mixture has a ‘Goldilocks’ consistency – not too thin and not too thick.


Yes in hindsight, a few strawberries, slices of banana, and some warmed maple syrup (or a dollop of cream) would have topped them off very nicely, but I didn’t have any more friut or cream on hand and thought the maple syrup I added to the pan was enough – and it was.

I still enjoyed them all the same with just a light dusting of icing sugar.

Yum, Yum

I hope all the Mums out there had a lovely day, I did, even though I had to make my own breakfast.


You can download a printable version here or by visiting my Recipes page.

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