Description
Mini Pancake Cereal is a fun and delightful twist on traditional pancakes, featuring tiny, bite-sized pancakes cooked to fluffy perfection. Perfect for breakfast or a playful snack, these mini pancakes can be enjoyed with your favorite toppings like maple syrup, honey, fruit, Nutella, or yogurt.
Ingredients
Dry Ingredients
- 1 Cup All Purpose Flour
- 1 teaspoon Baking Powder
Wet Ingredients
- 1 Cup Milk
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Butter (for cooking)
Instructions
- Combine Dry Ingredients: Add the flour and baking powder to a large mixing bowl. Use a whisk to combine thoroughly, ensuring an even distribution of the baking powder.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg, vanilla extract, and milk until the mixture is smooth and fully combined.
- Make the Batter: Slowly pour the wet ingredients into the dry ingredients while continuously beating. Continue mixing until you achieve a smooth, lump-free batter.
- Prepare for Piping: Transfer the pancake batter to a piping bag and snip a very small hole at the end with scissors, allowing for precise control when forming mini pancakes.
- Heat the Pan: Heat a non-stick pan or griddle over low to medium heat. If the pan is not non-stick, add a small amount of butter and let it melt evenly.
- Pipe Mini Pancakes: Pipe tiny circles of batter onto the heated pan. Work in batches to avoid overcrowding the pan and to ensure even cooking.
- Cook Pancakes: After about 30 seconds, bubbles will appear on the surface of the batter. Flip each mini pancake carefully and cook for an additional 20 to 30 seconds on the other side.
- Repeat and Reheat: Transfer cooked mini pancakes to a plate. Repeat the process with the remaining batter. Once all are cooked, you can tip all the mini pancakes back into the pan to gently reheat before serving.
- Serve: Enjoy the mini pancake cereal with your choice of toppings such as maple syrup, honey, fresh fruit, Nutella, or yogurt for a delicious breakfast or snack.
Notes
- Use a piping bag or a ziplock bag with a cut corner to pipe the mini pancakes clearly and uniformly.
- Cooking on low to medium heat ensures the mini pancakes cook through without burning.
- Work in small batches to avoid spreading batter too close together and for easier flipping.
- These mini pancakes can be stored in an airtight container for up to 2 days and reheated gently in a pan or microwave.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
