pancake recipe for 2
The Best pancake recipe for 2
I love this recipe because it’s foolproof—no fancy tricks, no stress—just simple, reliable pancakes that turn out fluffy every time. My family doesn’t care if they’re perfect; they just want them warm, soft, and stacked with whatever toppings we have on hand. Whether it’s a lazy Sunday morning or a weekend get-together with friends, these pancakes hold up well. Plus, they’re a great way to use up seasonal fruits or even leftovers from the fridge, making them as flexible as they are delicious. And honestly? They’re not all that bad for you either, especially when you swap out refined sugar for a little honey or maple syrup and keep the portions reasonable. They’re a balanced start to the day, not just a treat.
Creamy Tomato Pancakes with Garlic Sauce
A simple, comforting stack of pancakes infused with tomato sauce and garlic for a savory twist on a classic breakfast. Perfect for brunch or a hearty meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat a non-stick skillet over medium heat. Lightly grease with butter or oil. -
2
In a bowl, whisk together flour, baking powder, and salt. Add milk, egg, and melted butter. Stir until smooth but avoid overmixing. -
3
Heat olive oil in the skillet until shimmering. Pour ¼ cup batter per pancake and cook until bubbles form on top (about 2 minutes). Flip and cook another 1–2 minutes until golden. -
4
In a small saucepan, heat tomato sauce, garlic, and olive oil over medium heat. Simmer for 3–4 minutes until slightly thickened. Season with oregano, salt, and pepper. -
5
Serve pancakes warm with the garlic tomato sauce spooned generously on top.
🔧Equipment
- Mixing bowl
- Whisk
- Non-stick skillet
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Tomato Pancakes with Garlic Sauce Works
❓ Frequently Asked Questions About Creamy Tomato Pancakes with Garlic Sauce
1. How can I make my pancakes extra fluffy?
To achieve fluffier pancakes, avoid overmixing the batter. Stir just until the dry ingredients are fully incorporated—overmixing can develop gluten and make the pancakes dense. Also, let the batter rest for about 5 minutes before cooking. This allows the flour to hydrate and creates air pockets for lift.
2. Can I substitute any of the ingredients if I don’t have vanilla extract?
Yes, you can replace vanilla extract with a pinch of cinnamon or a drop of almond extract for a similar flavor. If you’re avoiding artificial additives, skip it entirely—plain pancakes still taste great with a touch of butter or maple syrup. For a richer taste, use a small amount of citrus zest (like lemon or orange).
3. What’s the best way to keep my pancakes warm between batches?
To prevent pancakes from cooling too quickly, place them on a wire rack over a baking sheet or use a low oven setting (around 200°F) to gently warm them for 5–10 minutes. Avoid stacking them directly on top of each other, as this can cause uneven cooking or steam buildup.
4. How do I know when my pancakes are done?
Pancakes are ready when the edges look slightly crispy and the center bubbles but doesn’t collapse when gently pressed. They should also lift easily off the pan with a spatula. For golden-brown tops, cook until the underside is fully cooked (about 2–3 minutes per side).
