Pancakes for One
Left to my own devices, solo meals are hardly even noteworthy. Hummus and chips, or hummus and veggies show up on my personal menu almost very single day, an easy favorite by far. Couscous or rice served up with simple combinations of veg, beans, and spices always makes for a comforting dish, and it can practically cook itself, unattended. In times of stress and exhaustion though, it’s not such an uncommon event to eat cold cereal for dinner, or even just chips, hold the hummus. Satisfying in its own right but at the same time vaguely shameful, I almost never go through any great lengths preparing food if it’s only for myself. Don’t get me wrong- Simplicity is the key to my daily chow and I wouldn’t have it any other way. The thing is, sometimes I’ll start craving something special, but without an occasion and no one to share it with, I’ll reason that it can wait for another day, because the hassle just isn’t worth it. But you know what? I decided the other day that maybe, just maybe, I’m worth it, and after a particularly draining week, I knew exactly what would cheer me up. So I went for it- I made pancakes. Yes, pancakes. Simple enough that a 5 year old could make them no doubt, but just the act of heating up that pan, mixing together ingredients, and flipping the small cakes over as the sun beams down over the stove can be even more nurturing than the act of eat. Going out of your way to make yourself happy, make something you want… Well, that’s what I’d call comfort food. These particular pancakes are very straightforward, to the point of being plain, but that’s really the beauty of them. Versatility is the name of the game, and a myriad of fruits, nuts, flours, and fruit purees could call these pancakes home, so it’s impossible to get bored. You could even make them every day with no guilt; How’s that for a pick-me-up? An impulsive decision lead me to make these, and thus there was no maple syrup to be found. A handful of frozen wild blueberries remedied that problem easily, and likewise, any sort of cut fruit or jam would also be delicious to top it all off. Although I would have still prefer to have someone to share these gems with, it certainly was nice to treat myself for once.
Total Timeunder 15 minutes
Dietary Considerationegg-free, healthy, kosher, lactose-free, low cholesterol, low saturated fat, peanut free, vegan
Taste and Texturefruity, light, spiced, sweet
Type of Dishpancakes
- 1/2 Cup Flour
- 1 Teaspoon Baking Powder
- 1-2 Tablespoons Granulated Sugar
- 1/4 Teaspoon Pumpkin Pie Spice (Or any mixture you enjoy)
- Pinch salt
- 1/2 Cup Soy milk
- 2 Tablespoons Fruit Puree (Applesauce, mashed bananas, pumpkin…)
- 1 Teaspoon Canola Oil
Stir together all dry ingredients together in one bowl, and all wet in another. Add the wet into the dry and stir just enough to combine the two.
Lightly grease a skillet and turn up the heat to medium, making sure it has time to get hot before adding you batter. When ready, ladle dollops of the batter into your skillet and allow them to sit, undisturbed for 2 or 3 minutes, until bubbles erupt along the top and the edges seem to have firmed up a bit. Flip, and cook for another 2 or 3 minutes on the other side. Move to a plate, eat, and watch your mood miraculously improve.
2016 Hannah Kaminsky