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Recipe type: Breakfast, Brunch, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
Giant pancake: easy to make, perfect for one or two to share.
  1. Heat a small (7-8") skillet on medium heat. Grease the skillet, if need be.
  2. In a 2 cup measuring cup, beat eggs with a tablespoon of buttermilk.
  3. In a separate bowl, mix flour, salt and baking powder .
  4. Add wet ingredients into dry, and add enough buttermilk to bring the mixture to the one cup line (mine usually comes to less than a tablespoon) and mix until just blended.
  5. Turn skillet down to medium-low, and pour in the batter.
  6. Cook for 3 minutes or until edges are set and the bubbling has left little holes throughout the top of the pancake. Flip and cook for an additional three minutes, or until a toothpick inserted in the centre comes out clean.
- You can skip mixing the dry ingredients separately, but it doesn't rise as much. - Your pan is at the perfect temperature when a few scattered water drops dance on it (just right) without evaporating (too hot) or just pooling and simmering (too cool). - I let the batter rise for 3-4 minutes, but it's not necessary - You can add a teaspoon or two if your toppings aren't very sweet, or you can mix in savoury ingredients as well.
Recipe by five|one|nine fine art photography at