Sweet Blueberry and Savory Courgette Single Serving Pancakes

Sweet Blueberry and Savory Courgette Single Serving Pancakes

Pancake day is here and with it the last chance to put on a few pounds before lent starts. So why not make the most of it and go for the bold American style instead of the wafer thin ones?

It’s also the perfect time to learn how to prepare this convenient and practical single serving batter. It’s so quick it will become your new 3am craving go-to recipe, I would bet on that.

Once you’ve got the base down you can pretty much drop in whatever you fancy. From strawberries and chocolate chips, to goat’s cheese and caramelised onions, the possibilities are endless. As I couldn’t make up my mind on just one recipe I’ve decided to share two with you: one savory, one sweet. Why pick only one when you can have both in one sitting?

Salty, cheesy and with a kick of spice, we have the savory courgette, carrot and feta pancake.

The other has a pop of freshness and a lashing of maple syrup. It’s the sweet blueberry
and mascarpone pancake.



The batter couldn’t be simpler to make, just ask my husband who self-proclaimed himself a poorly-trained cook (I swear it does not come from me!). It’s just a matter of putting the ingredients in a bowl and mixing until smooth. He whisks up this recipe in no time for his solo mid-afternoon snack and they turn out great every time.

Even without fruits to pimp up the base, adding a dash of vanilla extract and a sprinkle of sugar will give you an excellent traditional plate.

 

If you’d rather experiment with savory options, then it’s important to remove as much excess water from the grated vegetables as possible to avoid a soggy result. Try not to over mix the batter too. The outcome will be hard and compact cakes when what you aim for is light and airy.

Cooking standard recipes when eating alone always leaves you with leftover sitting in the fridge until the next craving kicks in. And as, once cooked, pancakes get passed their prime time in about 30 minutes I tend to keep the batter raw until needed. But let’s be honest, I rarely feel like putting a pan on the stove on a Monday morning.

With this single serving recipe, however, there is no leftover. So whether it be for breakfast, brunch or dinner, there is no reason not to dig in.

Sweet Blueberry Mascarpone and Savory Courgette, Carrot and Feta Pancakes
Serves 1
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. Pancake Base

  2. 1/2 cup (70g) Flour, lightly packed
  3. 1 tsp Baking powder
  4. 1 pinch Salt
  5. 1 egg
  6. 3 tbsp Milk

  7. Blueberry and Mascarpone

  8. 1 tsp Sugar
  9. 1/4 cup (60ml) Blueberries, plus a few for serving
  10. 2 tbsp Mascarpone
  11. 1 tsp Lemon zest
  12. knob Butter
  13. Maple syrup

  14. Carrot, Courgette and Feta

  15. 1/2 cup (120ml) Courgette, coarsely grated โ€“> about half a courgette
  16. 1/2 cup (120ml) Carrot, coarsely grated โ€“> about half a carrot
  17. 2 tbsp Onion, finely chopped
  18. 1 tsp Dill, finely chopped
  19. 4 tbsp (50g) Feta
  20. olive oil
  21. Plain Yogurt
  22. Chili flakes
Instructions
Base
  1. Prepare the pancake base by mixing the dry ingredients in a bowl.
  2. Make a well in the flour, crack in the egg and add the milk. Whisk the milk and egg while slowly incorporating the flour. Mix until all is well combined and you have a smooth batter with no lumps. Let it stand while you prepare your choice of ingredients.
Blueberry and Mascarpone Pancake
  1. Prepare the lemony topping by combining the mascarpone, half the sugar and the lemon zest in a small bowl. Keep aside.
  2. Add the rest of the sugar and the blueberries to the pancake batter and only stir a few times to avoid over mixing.
  3. Add a knob of butter to a hot pan over a medium heat. When melted, add a third of the batter (about 1/4 cup) and cook for 3 minutes or until the top starts to bubble. Turn and cook the other side for another 3 minutes. Take off the heat when both sides are golden brown and the center is firm but bouncy.
  4. Repeat until all the batter is used up (it makes 3), keeping the prepared pancakes warm under a clean towel.
  5. Serve with the sweet mascarpone, a few blueberries and a generous splash of maple syrup.
Carrot, Courgette and Feta Pancake
  1. Grate the courgette and carrot and wrap in a few sheep to kitchen towel. Squeeze to remove the excess water and add the pancake batter.
  2. Finely chop the onion and the dill and add the batter.
  3. Season with a hint of salt and a few cracks of black pepper. Mix until well combined.
  4. Crumble the feta over the batter and fold it in delicately.
  5. Add a splash of olive oil to a hot pan over a medium heat. When hot, add a third of the batter (about 1/3 cup) and cook for about 3 minutes or until the top starts to bubble. Turn and cook the other side for another 3 minutes. Take off the heat when both sides are golden brown and the center is firm but bouncy.
  6. Repeat until all the batter is used up (it makes 3), keeping the prepared pancakes warm under a clean towel.
  7. Sprinkle the pancakes with salt and serve with a dollop of yogurt and a shower of chili flakes.
Notes
  1. The batter needs to be quite thick, not quite like a cake batter, but much thicker than heavy cream.
  2. If you find it to be too thick, add a tablespoon of milk at a time until you reach the desired consistency.
Singly Scrumptious http://singlyscrumptious.com/

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