Pancakes for 2

Alton Brown makes a mean pancake recipe. However, his is designed to feed a family of four, three times over if you count the volume of dry ingredients (which he says to split into 3 and freeze). Even a single batch makes about 18 4-inch pancakes, which is far too much for just me and my husband on a Sunday morning. Since doing mental math before noon on a weekend should be illegal, I've cut down the recipe and recorded it here.

Pancakes for 2
makes 8-10 pancakes

Dry ingredients
Combine in a large bowl:
1 cup all-purpose flour
1 tsp. sugar
1/2 tsp. kosher salt
1/2 tsp. baking powder
1/4 tsp. baking soda

Wet ingredients
If you don't have buttermilk on hand, combine 1 cup milk and 1 tbsp. lemon juice. Let stand for 5-10 minutes.

Pour into a medium bowl:
1 cup buttermilk

Melt in the microwave:
2 tbsp. butter

Separate 1 egg, adding the yolk to the melted butter and the white to the buttermilk.

Whisk each mixture together. Then pour the yolks/butter into the buttermilk/whites, and whisk thoroughly to combine.

Pour the combined wet ingredients into the dry ingredients. Whisk until just combined (some lumps will remain). If you would like to add blueberries, chocolate chips, etc., stir in about 1/2 cup at this point.

Heat a non-stick skillet or griddle until a drop of water will dance across the surface. Lightly butter the surface, then wipe it thoroughly with a paper towel until no butter is visible.

Using a 1/4 cup measure, ladle the pancake batter onto the hot skillet. When bubbles begin to set around the edges of the pancake, flip the pancakes. Continue to cook for 2-3 minutes until the middle of the pancake is set.

Hold the finished pancakes on a plate in a warm oven until ready to serve.