Easy Mini Pancakes
User Reviews
5
Easy Mini Pancakes
Description
Easy Mini Pancakes start with a batter of self-raising flour and baking powder mixed with whisked egg and whole milk to create a smooth base. Vegetable oil is added for moisture and to improve texture. Fresh or frozen blueberries and dark chocolate chips are then gently folded into the batter, offering a mix of fruity and sweet chocolate flavors within each small pancake.
The pancakes are cooked in a lightly buttered or oiled frying pan over medium heat. Spoonfuls of batter yield mini pancakes about 3 to 4 inches across. Each side is cooked for approximately three minutes to achieve a golden-brown surface with tender, fluffy interiors. The medium heat and non-stick pan help prevent burning and sticking, while waiting for bubbles to form before flipping ensures good cooking progress.
Serve these mini pancakes warm as a snack or breakfast. Their small size makes them easy to eat by hand and suitable for portion control. When storing leftovers, make sure the pancakes are fully cooled to prevent sticking, then keep them in an airtight container. Reheat gently when needed. Chopping mix-ins small helps maintain their delicate pancake texture.
Ingredients
- 200 g self-raising flour
- 1 teaspoon baking powder
- 1 egg
- 350 ml milk whole
- 1 teaspoon vegetable oil
- 75 g blueberries
- 50 g dark chocolate chips
Instructions
- Mix together 200 g Self raising flour and 1 teaspoon Baking powder.
- Whisk 1 Egg and 350 ml Whole milk together, then add to the flour and mix into a batter.
- Add 1 teaspoon Vegetable oil, 75 g Blueberries and 50 g Dark chocolate chips and stir.
- Heat some butter or oil in a large frying pan and add spoonful of the mixture in to make small bite sized pancakes (about 3-4inch across). Cook for 3 mins each side.
Notes
- Chop blueberries and chocolate chips small to keep the texture consistent with mini pancakes.
- Allow pancakes to cool completely before storing them to prevent them from sticking together.
- Use medium heat and non-stick pans to avoid burning and sticking during cooking.
- Flip pancakes only when bubbles have formed on the surface to maintain pancake shape.
- Use a small spatula for easier flipping of these mini pancakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 4pancakes | |
| Calories | 282kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 43mg | 14% |
| Sodium | 68mg | 3% |
| Potassium | 421mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 212mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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