A Pancake for Breakfast

I made a 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 pancakes this morning though...

I came up with this recipe sometime during the pandemic and refined it 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.  

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.

When I was refining this recipe, 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.  (It is a single batch recipe so it only makes one pancake.)  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 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!