Pancakes for one: the quick bread test.

I wanted to make pancakes, but I know that usually the batter recipes call for 1 egg, and therefore, it is hard to divide a recipe small enough for just one (pan-size) pancake. So, I looked in the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman and saw that muffin batter and pancake batter are the same except that muffins have twice the fat than pancakes. So, I made the pancake batter and the pancake for myself, and then added some more butter to the mix and spooned the batter into a muffin tin and baked in a 350ºF oven. They were blueberry-corn pancake/muffins so they had an interesting texture, and I definitely added too many blueberries (anyone want some muffin with those blueberries?) so they were tart and moist. But overall, a successful experiment.


2 thoughts on “Pancakes for one: the quick bread test.

  1. i like these muffin tin recipes of yours. the cinnamon rolls you made in a muffin tin and brought to me in CA were delicious! possibly bakery name in 10 years: The Muffin Tin?

    • hey Abbi-
      thanks! that book (Ratios) is really helpful when coming up with new ways to bake one recipe.
      about the bakery name-cute-I’ll think about it! 🙂

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