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I strongly believe that pancakes are the greatest "anytime" food -- they shouldn't be reserved strictly for breakfast or brunch because they also make a filling lunch or dinner or snack. Basically anytime is the right time for pancakes, except when you don't have time to cook a whole batch -- or don't need to.

Pancakes for one equals two pancakes

Single-serve pancakes consist of two perfectly cooked cakes, ideal for sandwiching with butter and drizzling with maple syrup.

Self-rise flour to the rescue

Self-rising flour is a shortcut ingredient we've used in many of our single-serve recipes. It eliminates the need for flour, baking powder and salt. It's one small swoop toward kicking a pancake craving. If self-rising flour isn't something you have on hand, you can whisk up 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Measure off 1/4 cup for your pancakes; the rest can be stored in an airtight container for future use.

Whipped egg white

You don't need to whip out the mixer -- a single egg white is a breeze to whisk by hand.

Pancakes for One

Makes 2 (5-inch) pancakes

Ingredients:

1/4 cup self-rising flour

2 teaspoons granulated sugar

1/4 cup milk (not nonfat)

1 tablespoon vegetable oil, plus more for cooking

1 large egg white

Cool Whip, sliced strawberries, butter and maple syrup (optional toppings)

Equipment:

Mixing bowls

Mixing spoons and cups

Whisk

8-inch or larger nonstick frying pan

Flat spatula

Whisk together the self-rising flour and sugar in a small bowl.

Add the milk and 1 tablespoon oil, and whisk until mostly smooth.

In another small bowl, whisk the egg white to soft peaks.

Gently fold the beaten egg white into the batter.

Heat a nonstick frying pan over medium-high heat. Add a few drops of vegetable oil and heat until shimmering. Add half the batter and cook until bubbles form on surface, 2 to 3 minutes. Flip and cook until the second side is golden-brown, 2 to 3 minutes more.

Repeat with the remaining batter.

Serve with the toppings of your choice and enjoy!

(Meghan Splawn is the associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)