Mini Pancake Cereal
User Reviews
5
Mini Pancake Cereal
Description
This Mini Pancake Cereal recipe uses standard pancake ingredients combined into a smooth batter that rests briefly before cooking. The batter is piped in small dots onto a hot nonstick pan greased lightly with butter or oil. Cooking on medium-high heat allows the pancakes to develop some golden coloring while remaining soft and cake-like inside. The small size makes them easy to eat by the spoonful and offers a playful presentation.
Variation in the pan greasing affects texture: oil produces crispier edges, while butter yields softer, more buttery pancakes. The mini size shortens cook time and gives a unique, snackable form factor. These small pancakes can be served plain, with syrup, or toppings as desired.
The recipe is useful for making a novel breakfast or dessert, providing visual and textural interest compared to standard pancakes. It requires a squeezable bottle or piping bag for forming tiny, consistent pancake dots.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar or sweetener
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk 190ml, plus more as needed
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract pure
- 1 large egg
Instructions
- Combine together the flour, sugar (or sweetener), baking powder and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth and lump-free. Add 1-2 extra tablespoons of milk if needed to just slightly thin out the batter. You don't want to it too runny.
- Let your pancake batter sit for about 5 minutes while heating a nonstick pan or griddle over medium-high heat. Lightly grease with a little butter or cooking oil (see notes).
- Pour pancake batter into a squeezable condiment/sauce bottle. (Alternatively, use a ziplock bag: cut a tiny hole on an angle in the bottom corner of the bag to pipe out the batter.)
- Squeeze small dots of batter onto HOT greased pan. Cook until the tops form bubbles and look set/dry. Flip with a spatula and cook until golden on the undersides, about a further 1-2 minutes. Repeat with remaining batter, lightly greasing your pan between each batch.
- Serve with maple syrup, honey, fruit, ice cream, frozen yoghurt, or enjoy plain!
Notes
- Use a light coating of oil for crisply edged mini pancakes, using just 1-2 teaspoons between batches to prevent burning.
- For softer, more buttery mini pancakes, lightly grease the pan with butter instead of oil.
- Let the batter rest about 5 minutes before cooking to improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2serves
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 134mg | 45% |
| Sodium | 1.167mg | 0% |
| Potassium | 246mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 634IU | 13% |
| Calcium | 375mg | 38% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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