Mini Pancakes – Pancake Cereal
User Reviews
5
Mini Pancakes – Pancake Cereal
Description
This recipe details a batter made from flour, sugar, baking powder, salt, buttermilk, melted butter, egg, and vanilla extract. The batter is mixed to a smooth consistency and rested briefly before being piped through a small hole into heated oil or butter in a pan. The pan is briefly cooled during piping to prevent burning, then reheated for cooking. Pancakes cook quickly and are flipped when bubbles form on the surface and edges are golden brown.
The mini pancakes are small and separate, preventing them from merging into one pancake. They can be kept warm in a low oven before serving. Their size allows for easy topping or serving in unique ways, such as with syrup or fruit in a bowl resembling cereal.
Batter consistency is adjusted with buttermilk or flour to ensure proper piping texture. Cooking requires attention due to the pancakes’ small size and fast cooking time.
Ingredients
- 1 cup all-purpose flour 120g
- 2 tablespoon granulated sugar
- 2 teaspoon baking powder
- Pinch salt
- 3/4 cup buttermilk plus extra as needed
- 2 tablespoon butter melted then cooled
- 1 egg
- 1 teaspoon vanilla extract
- oil for cooking, or butter
Instructions
- Combine flour, sugar, baking powder and salt in a mixing bowl.
- Then mix in buttermilk, cooled butter, egg and vanilla extract until combined.
- Make sure to mix until lumps are gone but avoid overmixing.
- Adjust batter as needed, if too runny add a little extra sifted flour, if too thick then add an extra tablespoon of buttermilk at a time.
- Leave the batter to sit for 5 minutes and then transfer to a Ziploc bag and cut a small hole for pipping.
- Heat oil in a non-stick frying pan. Once it is hot, switch off the heat and pipe the batter into small circles making sure to leave space between pancake batter.
- When done switch on the heat again and cook pancakes.
- Once the pancakes are a golden brown, flip them over and cook the other side till done. Remove and set aside somewhere warm.
- Repeat until all the batter is done.
Notes
- Adjust batter thickness with additional buttermilk or flour to achieve smooth piping consistency.
- Use a squeeze bottle or ziplock bag with a small hole for precise piping of batter circles smaller than the desired final size.
- Leave sufficient space between batter drops in the pan to prevent pancakes from joining together.
- Turn off heat during piping to avoid burning the mini pancakes, then resume heating to cook them.
- Wait for bubbles on the pancake surface before flipping to ensure proper cooking.
- Keep cooked pancakes warm in a low-heat oven to serve together.
- These pancakes contain about 8 Blue Plan SmartPoints per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 115mg | 5% |
| Potassium | 311mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 309IU | 6% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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