A Pancake for Breakfast

I made a single fairly large pancake for breakfast this morning.  I actually wanted one of these pancakes last night around dinnertime after our afternoon out in Montpelier but I didn't have the energy to make anything.  After thinking about one of these pancakes all night long, I knew I'd be making one of these this morning though...

I came up with this recipe a year or two ago and refined it to today's recipe by the time I made it  the third time.  Since then, I've come up with a recipe to make blueberry compote to go along with it which I make if we have decent fresh blueberries on hand but that is rare.  Today was not one of those elusive days.

Unfortunately, "decent" and "fresh" are two things we don't really get here in our neck of the woods when it comes to fruit and vegetables so I rarely make this compote.  Today, we just had some butter and maple syrup as toppings.

While I was refining this recipe the first few times I made them, I knew I wanted a good color to the pancake so, by the time I was testing this recipe for the third time, I added an egg yolk to the recipe.  I really could probably add a second egg yoke since it still does not have that distinctive yellow hue. 

This is a single batch recipe so it only makes one pancake...  a thick eight inch pancake...  but only one.  I also knew I wanted these to be thick pancakes so I have enough baking powder in the recipe to create a puffed-up pancake.  I add some vanilla and cinnamon to the batter too.  

Finally, these are true "pan" cakes as I make them individually filling an eight inch curved-edge frying pan.  Since they are quite thick, they are cooked over a very low flame and, like any other cake, I test doneness using a knife by inserting it into the middle of the pancake and checking to see the knife comes back cleanly.  

As always, I couldn't even finish this single pancake myself so Sheila helped me finish it off.  It definitely hit the spot!