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Mini Pancakes Cereal
Mini Pancakes Cereal
"Oh, these super cute, mini pancakes cereal make a superb, versatile and totally fun breakfast. You can serve them however you desire. They are slightly crispy on the outside and so nice and soft inside their little hearts ;-). If you want them soft rather than slightly crispy, you can cover the pan while cooking. A real fun twist on classic pancakes! Mini pancakes cereal make a fabulous breakfast, a particularly great idea for kids. Such a fun way to eat pancakes! Delicious with any topping you may like. "
NotesCrispy edges:
To make these pancakes with a crispy edge, simply start with a perfectly heated pan.
The smaller you pipe them, 1/2-inch or just over 1cm, the better, the larger, the fluffier and softer they will be – 1 inch or 2.5-cm. So ultimately it is entirely how you fancy them. Make them a mix for extra texture ;-).
Serves2
Preparation Time10 min
Cooking Time20 min
Cooking MethodSkillet, Slow Cooker
Ingredients
- 150 g flour all purpose
- 1 large egg
- 35 g sugar
- 180 ml milk
- 3 tbsp butter coconut oil or just oil plus a little extra gor greasing the pan
- 1/3 tsp baking powder
- 1/2 tsp soda bicarbonate
- 2 tbsp lemon juice
- 1 pinch salt I used Himalayan
- 1 tsp vanilla essence
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Place the flour into a bowl, make a well and add the baking powder, soda bicarbonate, lemon juice, sugar, salt vanilla essence. Mix until combined.
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Melt the butter but do not overheat and add to the flour mixture.
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Bring in the slightly beaten egg, and mix this using a wire whisker. Gradually add the milk while mixing. It should be a thick batter which will increasingly get thinner as you add the milk. I do it this way to avoid any lump formation. Add a little more milk if necessary. Allow to rest for 10-15 min.
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Take a nonstick pan out and heat over medium heat. Lightly grease (using a brush or a tissue) with a little butter, coconut oil or cooking oil.
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I have used a baster to make them but if you use a squeezable bottle or a zip bag, pour pancake batter into the bottle or the zip bag. If using a zip bag you will need to cut a tiny hole in the bottom corner of the bag to pipe out the batter.
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Once the pan is hot, start squeezing little dots of batter with a little space between them. Cook the mini pancakes until l the tops form tiny bubbles and look dry. Flip them with a spatula and cook on the other side for 30-40 seconds or until golden brown. Repeat with the remainder of the batter. You may need to lightly grease your pan every now and then.
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Serve hot or cold in milk or with a topping of your choice. See serving suggestions and of course, ENJOY!
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