Singlecakes

"No, I am very single." 

I said that exactly phrase about a year ago when on a call with my bank, trying to stop someone from fraudulently claiming to be my wife to gain access to my bank account. I was on trip and driving to Mt. Rainier, in Washington, praying not to lose signal. Side note: the trip was great. 

The bank lady, who was very kind, asked me several times and in different ways if I was in a relationship. My frustration coming to a head, I made it clear there was no possible person in my life who should have access to my bank accounts. Fun times. 

The sentiment remains true today and affects most of what I cook or bake. I have to take into consideration how much will be left over and how well it will reheat or freeze. Some of my favorite meals I've paired down to have just one or two servings of leftovers. Including these pancakes. The recipe makes about six medium pancakes or three huge ones. It's easy to double for a full house, or just enough for two OR one and one serving left over. 

Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
½ tablespoon sugar
¼ teaspoon salt
1 egg
¾ cup milk
1 tablespoon butter , melted
1 teaspoon butter for the pan

Directions

• In a large bowl, whisk together the flour, baking powder, sugar and salt.
• In another bowl, beat the egg and then whisk in the milk and melted butter.
• Pour the wet ingredients into the dry ingredients and stir well. If the batter seems too thick, add more of the milk, a little at a time.
• Melt the butter in a large skillet or griddle over medium heat.
• Pour batter into a big measuring cup with a spout. Pour batter onto the skillet to make a pancake.
• Cook until bubbles break the surface of the pancake, and the underside is golden brown, about 3 minutes.
• Flip with a spatula and cook about 1 minute more on the second side. Remove from the pan and place on a plate.
• Repeat until all the batter is used up.
• Serve with your favorite toppings: butter, syrup, fruit or any other topping you desire. I ate the pancakes with Noosa lemon yoghurt (In my head I pronounce it YAHHHHHHgurt.)

These pancakes are light, fluffy and just ever so slightly sweet. I ate half and reheated the rest the next day in the toaster oven. 

This Week's Bread Notes

• Some of you might know I have monthly pho dates with my friends; or as I like to say, pho-riends.  Did you know pho is "very democratic" Learn more from Andrea Nguyen who recently wrote the book on pho- The Pho Cookbook on Loa Broadcasting Vietnam.
• WOWOWwowwww. Ok, West Texas.
• "'It's like therapy for me,' he said, explaining that tending to them requires a certain calmness and focus." How bees are helping the homeless in Montreal. 

❤️ & 🍋, 
Amy