Apparently, there is a waffle / pancake rivalry going on all around me that I didn’t even know about.
I have a friend who just moved into a new apartment and declared it a “Pancake Free Zone.” No pancakes can be consumed or created in their kitchen. Waffles are allowed and encouraged.
To be honest, I don’t really care either way. When it comes to breakfast, I’m more of a bacon, egg, and toast kind of girl. I rarely make pancakes or waffles, and when I do, it’s usually for other people’s enjoyment, not mine.
But Joy the Baker’s Single Lady Pancakes have changed my world.
When I’m making myself a big, Saturday morning breakfast, or more often, if I’m having breakfast for supper, I turn to these perfec-for-eating-alone-pancakes. The recipe makes about two medium size pancakes, which is the perfect serving for me. Also, the oats make this a thick, hearty pancake, and it’s a pretty adaptable recipe. Pancakes, I think, are best with buttermilk, but you can substitute regular milk without any problems. Or if you’re me, and never have milk or buttermilk in the fridge, turns out almond milk also does the trick.
Last week, I made a version of these pancakes with almond milk and blueberries. They were sweet without being too sweet, and nice and hearty. Oh, and of course I ate them for dinner. With bacon.
Blueberry Oat Pancakes for One
(Adapted from Joy the Baker)
1/3 c. flour
2 T. old-fashioned oats
2 t. light brown sugar
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
5 t. vegetable oil (plus more for you griddle or skillet)
dash of vanilla extract
1/4 c. almond milk
1/4 c. blueberries (frozen or fresh)
Stir together the flour, oats, sugar, baking powder, baking soda and salt in a small bowl. In a separate bowl, whisk together the oil, vanilla, and almond milk. Add the wet ingredients to your dry ingredients, all at the same time. Fold in blueberries.
Heat a griddle or cast iron skillet with 1-2 teaspoons of oil. Pour batter into skillet – you can make one giant pancake, two medium pancakes, or 3 baby pancakes – totally up to you! Cook on medium heat until the batter starts to bubble and pop. Flip the best you can and cook until cooked through and golden-ish brown. Top with whatever sounds good! I usually go with just butter, since there is so much goodness packed into the pancakes, but you do what you want!
So, What about you? Any strong feelings regarding the great pancake vs waffle debate? Have a go-to recipe you can’t live without?
