Mondays often carry with them a sense of fresh beginnings and new opportunities. It’s a day to hit the reset button, make plans for the week ahead, and perhaps indulge in a delightful treat to start the day on the right note. One such treat that perfectly encapsulates the essence of a Monday morning is the classic Croque Monsieur. This French-inspired sandwich is a comforting and savory delight that pairs beautifully with a cup of hot coffee or tea. In this Monday Musings article, we’ll not only guide you through the steps to make a delicious Croque Monsieur but also explore the origins and allure of this timeless sandwich.

The Croque Monsieur is a beloved staple of French cuisine, known for its decadent combination of ham, cheese, and creamy béchamel sauce. The name “Croque Monsieur” roughly translates to “Mister Crunch” or “Crunchy Sir,” alluding to the crispy texture of the sandwich when toasted. While the exact origin of this delightful creation is somewhat debated, it is believed to have emerged in French cafés in the early 20th century.

Ingredients

For the Sandwich

• 4 slices of high-quality white bread
• 4 slices of cooked ham
• 1 1/2 cups of Gruyère cheese, grated
• Butter for spreading
• Dijon mustard (optional)

For the Béchamel Sauce

• 2 tablespoons of unsalted butter
• 2 tablespoons of all-purpose flour
• 1 1/2 cups of milk
• Salt and freshly ground black pepper to taste
• A pinch of freshly grated nutmeg (optional)

Name:	Monday Musings + Croque Monsieur
Cuisine	French
Prep Time	15 minutes
Cooking Time	15 minutes
Total Time	30 minutes
Servings	4
Yield	4 sandwiches

Instructions

1. Prepare the Béchamel Sauce

In a saucepan, melt the butter over medium heat.

Stir in the flour and cook for about 2 minutes, until it becomes a light golden color.

Gradually whisk in the milk, ensuring there are no lumps.

Continue to cook and whisk until the sauce thickens, usually about 5-7 minutes.

Season the sauce with salt, pepper, and nutmeg (if using), and then set it aside.

2. Assemble the Sandwich

Lay out the slices of bread on a clean surface.

Spread a thin layer of butter on one side of each slice.

If desired, spread a thin layer of Dijon mustard on the other side of each slice.

Place a slice of ham and a generous amount of grated Gruyère cheese between two slices of bread, with the buttered side facing out.

3. Cook the Sandwich

Heat a non-stick skillet or griddle over medium-high heat.

Carefully place the assembled sandwiches onto the skillet and cook until they are golden brown and the cheese inside has melted, typically 3-4 minutes per side.

4. Serve and Enjoy

Once the sandwiches are beautifully golden and crispy, remove them from the skillet.

Let them cool slightly for a moment before slicing them diagonally.

Serve your Croque Monsieur hot, perhaps with a simple side salad, and enjoy the delightful blend of flavors and textures.

… followed by a fantastic meal at one of our favorite Boston restaurants (definitely the best in the North End). I ordered what I always order at Giacomo’s: Pumpkin Tortellini.

I almost never order pasta dishes with cream sauces, but this tortellini is absolutely worth the splurge; plus, the serving size is huge, so you can easily get 2-3 meals out of one plateful.

4. I’m sharing a lightened recipe for a Croque Monsieur (the classic Parisian fork-and-knife béchamel-smothered ham & cheese sandwich) today on The Back Burner.

One of my favorite lunches to order during both of my trips to France, this sandwich is easy to make at home and tastes absolutely divine!

Do you ever wake up craving a delicious, hearty breakfast that’s easy to make and perfect for one? Look no further! These Almond Granola & Banana Pancakes are a delightful treat that will satisfy your morning cravings. With the sweet aroma of bananas and the crunch of almond granola, these pancakes are sure to become a breakfast favorite.

Name	Almond Granola & Banana Pancakes-for-One
Cuisine	Fusion
Prep Time	5 minutes
Cooking Time	10 minutes
Total Time	15 minutes
Servings	1
Yield	1 pancake

Ingredients

For the Pancakes

• 1 ripe banana
• 1/4 cup all-purpose flour
• 1/4 cup almond milk
• 1 egg
• 1/2 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Cooking spray or a little butter for the pan

Instructions

1. Prepare the Banana

Start by peeling the ripe banana and placing it in a bowl. Use a fork to mash it until it’s smooth and creamy. This will be the base of your pancake batter, and it adds natural sweetness to the mix.

2. Mix the Dry Ingredients

In a separate bowl, combine the all-purpose flour, baking powder, and a pinch of salt. Mix these dry ingredients well to ensure an even distribution of the leavening agent.

3. Combine Wet Ingredients

In the bowl with the mashed banana, add the egg, almond milk, and vanilla extract. Whisk everything together until it forms a smooth and creamy batter.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring until the batter is well combined. Be careful not to overmix; just stir until no lumps remain.

5. Heat the Pan

Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or a little butter.

6. Cook the Pancakes

Pour a small ladleful of the pancake batter onto the hot skillet. Use the back of a spoon to spread it out into a circular shape. Cook until bubbles form on the surface, which should take about 2-3 minutes.

7. Flip and Cook

Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes on the other side until it’s golden brown and cooked through.

8. Serve

Place the cooked pancake on a plate and top it with a generous sprinkling of almond granola. Add some sliced bananas for extra flavor and freshness. If you have a sweet tooth, drizzle some maple syrup over the top.

These pancakes mark my first foray into recreating the fabulous meals from our California trip.

I was quite taken by the pancakes stuffed with bananas and almond granola at Joni’s Coffee, and I was psyched to try them out at home.

I used my basic pancakes-for-one recipe, and added in almond extract, banana slices, and almond granola.

The granola lends a great crunch to the pancakes, but I’ve gotta say that the star of the recipe is definitely the almond extract.

Why don’t I use almond extract more often? It gives food such a unique flavor. Consider this a wake-up-call for me; and expect more recipes featuring this fantastic ingredient :).

For some reason these pancakes didn’t get as golden brown as other types I’ve made, but they were every bit as delicious. Soft and tender, but filling and satisfying, pancakes made with whole wheat pastry flour are the best of both worlds.

I always have fun attempting to recreate delicious meals eaten out, and it is incredibly gratifying when my version comes out well. These pancakes were a positive first step towards reliving our culinary adventures in Marina del Rey, CA, and I’m already planning my next recipe!

If you’re looking to start your day with a delightful and indulgent breakfast treat, these Carrot Cake Pancakes for One are the perfect choice.

This recipe takes the classic flavors of carrot cake and transforms them into fluffy, single-serving pancakes that are easy to make and even easier to enjoy.

Whether you’re a carrot cake enthusiast or simply craving a cozy breakfast, these pancakes are sure to hit the spot.

Ingredients

• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/3 cup finely grated carrots (about 1 small carrot)
• 2 tablespoons crushed pineapple, drained
• 1 tablespoon chopped walnuts (optional)
• 1 tablespoon raisins (optional)
• 1/2 tablespoon brown sugar
• 1/2 tablespoon granulated sugar
• 1/2 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1 egg yolk

Instructions

1. Prepare the Pancake Batter

In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

2. Add the Carrots and Flavors

Fold in the grated carrots, crushed pineapple, chopped walnuts (if using), and raisins (if using) into the dry ingredients.

3. Mix the Wet Ingredients

In another bowl, whisk together the brown sugar, granulated sugar, buttermilk, vanilla extract, and egg yolk until well combined.

4. Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

5. Heat the Griddle or Pan

Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with butter or cooking spray.

6. Cook the Pancakes

Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Use the back of a spoon to spread the batter into a circle.

7. Flip and Cook

Cook the pancakes for about 2-3 minutes on one side until you see bubbles forming on the surface. Flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and cooked through.

8. Make the Cream Cheese Drizzle

In a small bowl, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Adjust the milk quantity to achieve your desired drizzling consistency.

Name	Carrot Cake Pancakes for One
Cuisine	Fusion
Prep Time	10 minutes
Cooking Time	10 minutes
Total Time	20 minutes
Servings	1
Yield	3-4 pancakes

Estimated Nutrition Per Serving

Calories: 280 kcal

Total Fat: 10g

Saturated Fat: 3g

Trans Fat: 0g

Cholesterol: 85mg

Sodium: 430mg

Total Carbohydrates: 41g

Dietary Fiber: 3g

Sugars: 16g

Protein: 7g

Friends!

These. Are. Fabulous.

Friends tell friends about fabulous things; and friends allows friends to gloat a little bit… right? For that I thank you.

And you can thank me later when you make these pancakes.

Naked carrot cake pancakes! Delicious on their own, but…

…even better with cream cheese glaze. No-brainer.

The experience of eating these pancakes truly is akin to enjoying carrot cake for breakfast. Tender, warmly spiced ‘cakes are studded with sweet raisins and toasted buttery pecans – the latter two of which are both optional, but highly recommended.

Don’t dig raisins and/or pecans? Sub in some finely chopped pineapple and/or unsweetened shredded coconut.

Or heck, include them all! It all depends on how you like your carrot cake. If you’re a purist, the pancakes will still be great without any add-ins.

Just promise me you’ll make the cream cheese glaze, okay?

Then promise me you’ll make some vegan Carrot Cake Ice Cream.

I wouldn’t judge you if you topped a stack of these fluffy pancakes with a scoop (or two) of said ice cream. Because friends don’t judge friends.

I just want to make sure my fellow carrot cake addicts have enough inspiration to satisfy their cravings.

And I’m certain that these pancakes-for-one will do just that.

The only thing I would do differently next time?

Double the amount of cream cheese glaze ;-).

4 grams protein

If you’re looking for a delicious and satisfying breakfast that’s just the right size for one person, then these Blueberry Cornmeal Pancakes are the perfect choice. Bursting with sweet blueberries and a hint of cornmeal, these pancakes offer a delightful twist on the classic breakfast favorite. Whether you’re treating yourself to a special morning or simply craving a homemade breakfast, this recipe will quickly become a go-to favorite. So, let’s get started on making these mouthwatering pancakes!

Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tablespoon granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 egg
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/3 cup fresh or frozen blueberries

Instructions

Prepare Your Ingredients

Start by gathering all your ingredients and having them measured and ready. This will make the cooking process smoother and more enjoyable.

Preheat Your Griddle or Pan

Place a non-stick griddle or frying pan over medium heat and let it warm up while you prepare the pancake batter. If you’re using a griddle, lightly grease it with cooking spray or a small amount of butter.

Mix Dry Ingredients

In a mixing bowl, combine the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt. Stir the dry ingredients together until they are well mixed.

Combine Wet Ingredients

In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and well combined.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps in the batter are okay.

Fold in Blueberries

Gently fold in the fresh or frozen blueberries into the pancake batter. The blueberries will add a burst of fruity sweetness to your pancakes.

Cook the Pancakes

Pour 1/4 cup of the pancake batter onto the preheated griddle for each pancake. Use the back of a spoon to spread the batter into a round shape if necessary. Cook the pancakes until you see bubbles forming on the surface and the edges start to set, usually about 2-3 minutes.

Flip and Cook

Carefully flip each pancake with a spatula and cook for an additional 1-2 minutes or until they are golden brown and cooked through.

Serve

Transfer the pancakes to a plate, stack them up, and top with fresh blueberries, a drizzle of maple syrup, and a dollop of whipped cream if desired.

Name	Blueberry Cornmeal Pancakes for One
Cuisine	American
Prep Time	10 minutes
Cooking Time	10 minutes
Total Time	20 minutes
Servings	1
Yield	3-4 pancakes

I have a pancake problem.

I can’t seem to stop my mind from wandering to different pancake ingredient combinations, and luckily this idea came to me just as blueberry season was coming to an end.

I found these sweet organic wild Maine blueberries last week at Whole Foods, and immediately tossed them in my cart; I had been thinking about making cornmeal pancakes for a while, but was waiting for inspiration for an add-in to strike. As soon as I saw the tiny blueberries I knew that it had to be blueberry cornmeal pancakes!

It was a good decision.

The cornmeal combined with whole wheat pastry flour resulted in what might just be the lightest and most tender stack of pancakes-for-one I’ve made to date; just be sure to use fine ground cornmeal. If you use coarse ground, the ‘cakes will be gritty.

So, yeah, the cornmeal is one of the best attributes of these pancakes; but the blueberries… oh, the blueberries! They definitely take center stage.

Have you ever had wild Maine blueberries? They put those plump New Jersey berries to shame. Don’t let their diminutive stature fool you – wild blueberries are super sweet and flavorful. In fact, the first time you taste a handful of wild blueberries, you’ll realize that this is how all blueberries are supposed to taste!

If you want to spiff up the batter a bit, a squeeze of fresh lemon juice or a drizzle of either pure vanilla or almond extract would be delightful.

I chose to keep the batter plain and simple, but I did whip together a quick & easy blueberry syrup to top the golden stack of cornmeal pancakes.

St. Dalfour makes a superb all-fruit wild blueberry preserve that is sweetened only with grape juice. If you can find it at your grocery store, I highly recommend picking up a jar (or three). It’s by far my favorite brand of fruit preserves, and it works beautifully in this recipe.

I just combined equal amounts of the wild blueberry preserves and pure maple syrup, heated the mixture until warm, and spooned it on top of the pancakes.

Please.

Please make these delicious cornmeal pancakes before blueberries are officially out-of-season.

If you don’t get around to it, don’t despair. I have another pancakes-for-one recipe in the works that uses season-less ingredients so you can make them year-round.

I told you I had a pancake problem.

If you’re a fan of both pancakes and the classic combination of peanut butter and jelly, you’re in for a treat! These PB & J Pancakes For One are a delightful twist on the traditional pancake recipe. Whether you’re craving a comforting breakfast or a quick snack, this recipe is perfect for satisfying your taste buds. Plus, it’s super easy to make and requires minimal ingredients. Get ready to indulge in a stack of fluffy, peanut buttery, and fruity pancakes!

Ingredients

• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1 egg
• Butter or oil for cooking

Instructions

1. Prepare the Batter

In a mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt.

In a separate microwave-safe bowl, heat the milk and peanut butter in the microwave for about 20-30 seconds, or until the peanut butter softens. Stir well to combine.

Add the milk and peanut butter mixture to the dry ingredients, along with the vanilla extract and the egg. Mix until just combined. Be careful not to overmix; a few lumps in the batter are okay.

2. Heat the Pan

Preheat a non-stick skillet or griddle over medium heat. You can add a small amount of butter or oil to prevent sticking if needed.

3. Cook the Pancakes

Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake.

Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.

4. Assemble the PB & J Pancakes

Once the pancakes are cooked, stack them on a plate.

In a microwave-safe bowl, heat the fruit jelly or jam for about 15-20 seconds until it becomes slightly runny.

Drizzle the warm jelly over the pancakes, allowing it to flow down the sides.

5. Serve and Enjoy

Serve your PB & J Pancakes For One immediately while they are still warm.

You can also sprinkle some crushed peanuts or sliced fresh fruits on top for added texture and flavor, if desired.

Name	PB & J Pancakes For One
Cuisine	Breakfast
Prep Time	5 minutes
Cooking Time	10 minutes
Total Time	15 minutes
Servings	1 serving
Yield	3-4 pancakes

Estimated Nutrition Per Serving

Calories: 380 calories

Protein: 14 grams

Carbohydrates:40 grams

Dietary Fiber:3 grams

Sugars:13 grams

Fat:20 grams

Saturated Fat:4 grams

Cholesterol: 85 milligrams

Sodium: 700 milligrams

There’s nothing like a tall stack of fluffy pancakes – featuring the iconic childhood favorite flavor combination of PB & J no less – to make you feel like a kid again.

The nutritional profile of these hearty pancakes, however, will appeal to your adult sensibilities.

Peanut flour and peanut butter contribute a whopping 32 grams of protein, and the addition of whole wheat pastry flour ensures that you’re getting a good dose of fiber (8.9 grams to be precise).

I can guarantee that the typical stack of white flour and sugar-laden pancakes swimming in syrup at your local diner doesn’t even come close to these impressive stats.

John usually chooses the egg route for weekend breakfasts, thus the recipe written for one serving. Easily doubled – or even quadrupled – this recipe is a good one to have on hand for when a pancake craving strikes.

This stack is everything pancakes should be: light and fluffy (yes, even with whole wheat pastry flour!), flavorful (in this case, packed with peanut flavor and laced with sweet blueberry preserves), satisfying, and filling.

I’m actually kicking myself for not doubling the recipe, as leftover pancakes reheated in the toaster oven make for a quick and delicious weekday breakfast.

Are you a breakfast lover who enjoys the comforting flavors of chocolate chip pancakes and the hearty goodness of oatmeal? If so, you’re in for a treat! This Chocolate Chip Buttermilk Pancake Baked Oatmeal is the perfect fusion of two breakfast classics, and it’s designed for one person to enjoy. Whether you’re looking for a quick and easy breakfast or a special weekend treat, this recipe has got you covered.

Ingredients

• 1/2 cup old-fashioned rolled oats
• 1/2 cup buttermilk
• 1 tablespoon maple syrup (or more to taste)
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• A pinch of salt
• 1-2 tablespoons mini chocolate chips

Instructions

Preheat Your Oven

Preheat your oven to 350°F (180°C). Grease a small oven-safe ramekin or baking dish (about 1 cup capacity) with a little cooking spray or butter.

Mix Dry Ingredients

In a mixing bowl, combine the rolled oats, baking powder, and a pinch of salt. Stir well to ensure they are evenly mixed.

Add Wet Ingredients

Pour in the buttermilk, maple syrup, and vanilla extract. Stir until all the ingredients are well combined.

Add Chocolate Chips

Gently fold in the mini chocolate chips. These little gems will add a delightful burst of sweetness to your baked oatmeal.

Transfer to Baking Dish

Pour the oatmeal mixture into your prepared baking dish. Use a spoon to spread it out evenly.

Bake to Perfection

Place the ramekin or baking dish in the preheated oven and bake for 20-25 minutes or until the top turns golden brown and the oatmeal is set. You can check for doneness by inserting a toothpick into the center; it should come out clean when the baked oatmeal is ready.

Serve

Remove your Chocolate Chip Buttermilk Pancake Baked Oatmeal from the oven. Let it cool for a minute or two. Top it with a few extra chocolate chips, fresh berries if desired, and a drizzle of maple syrup for that extra touch of sweetness.

Name	Chocolate Chip Buttermilk Pancake Baked Oatmeal for One
Cuisine	Fusion
Prep Time	5 minutes
Cooking Time	20-25 minutes
Total Time	25-30 minutes
Servings	1
Yield	1 serving

Estimated Nutrition Per Serving

Calories: 300-350 kcal

Protein: 8-10 grams

Carbohydrates: 45-50 grams

Dietary Fiber: 4-5 grams

Sugars: 15-20 grams

Fat: 10-12 grams

Saturated Fat: 3-4 grams

Cholesterol: 5-10 mg

Sodium: 150-200 mg

Let me explain.

I wanted to make a single-serving baked oatmeal last week, (when the morning temperature was still cool enough for baked oatmeal), but we were out of regular milk. Not to be deterred, I grabbed the carton of buttermilk and thought, “why not? It’s worth a shot.”

I tossed some grain-sweetened chocolate chips into the batter, but if you don’t dig chocolate for breakfast (first of all, really? What’s wrong with you?!) you can sub in a handful of fresh blueberries or some banana slices… really whatever add-in you like in your pancakes.

The resulting breakfast souffle tastes like exactly what it is: a cross between baked oatmeal & buttermilk pancakes… studded with pockets of melted chocolate.

The chocolate chips will probably sink into the oatmeal mixture as it bakes. You can toss them with a bit of flour prior to stirring them into the batter as a way to prevent this issue, or you can sprinkle them on top of the oatmeal mixture just before baking.

That being said, digging in to the plain-looking exterior to reveal the chocolaty treat inside is kind of fun ;).

Now, what are pancakes without maple syrup?

Make sure you have some on hand when you make this pancake baked oatmeal. Don’t worry about it being too sugary (you weren’t, were you?) because the grain-sweetened chocolate chips are much less sweet than typical semi-sweet chocolate chips.

There may not be many more cold mornings left this season, so be sure to make this indulgent-tasting breakfast soon!

Chocolate Chip Buttermilk Pancake Baked Oatmeal for One

by Lauren Zembron