Mini Pancake Breakfast Cereal (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ cup milk
02 -
1 large egg
03 -
4 tbsp unsalted butter, melted
04 -
½ cup all purpose flour
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½ tbsp sugar
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1 tsp baking powder
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¼ tsp salt
08 -
Oil for the pan
# Instructions:
01 -
In a bowl, whisk milk, egg, and melted butter until well combined
02 -
Add flour, sugar, baking powder, and salt. Whisk until well combined. Add a little more milk if the batter is too thick, and add more flour if batter is too thin
03 -
Transfer the pancake batter to a squeeze bottle or a ziplock/piping bag. Cut a small hole at the corner of the ziplock bag. Let the batter set for about 5 minutes
04 -
Heat a non-stick pan to medium heat. Brush the oil over the pan. Squeeze or pipe the pancake batter, each about the size of a quarter. Leave space in between mini pancakes as they will spread
05 -
Cook for about 1-2 minutes until golden brown. Use a large spatula to flip them all at once or use chopsticks to flip each pancake individually. Cook the other side for another 1-2 minutes, until golden brown
06 -
Enjoy mini pancakes with maple syrup + butter, or with milk, or just grab a handful and snack on!
# Notes:
01 -
Batter consistency should be thin enough to pipe but thick enough to hold shape
02 -
Try different toppings like fresh fruit, chocolate chips, or sprinkles
03 -
Can be eaten like traditional cereal with milk in a bowl
04 -
Make larger batches and freeze for quick weekday breakfasts