Mini Pancake Cereal Breakfast (Print Version)
Fluffy mini pancakes served cereal-style with milk, syrup, or fruit for a playful breakfast treat.
# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 3/4 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana
# Directions:
01 - Whisk flour, granulated sugar, baking powder, baking soda, and salt together in a mixing bowl.
02 - In a separate bowl, whisk together whole milk, egg, melted butter, and vanilla extract until fully blended.
03 - Add wet ingredients to dry ingredients and gently stir until just incorporated, ensuring a few small lumps remain.
04 - Transfer the batter into a piping bag or squeeze bottle, or use a teaspoon for dispensing.
05 - Warm a nonstick skillet or griddle over medium heat and lightly grease with melted butter.
06 - Pipe or drop small dots of batter, approximately 1/2 inch in diameter, onto the skillet, spacing slightly apart.
07 - Cook for 1 to 2 minutes until bubbles appear and edges set, then flip each pancake and cook for 1 minute until golden brown.
08 - Repeat the process with remaining batter, re-greasing the pan as required. Serve warm in a bowl with milk, syrup, or fruit toppings as desired.
# Expert Advice:
01 -
- Crispy outside and fluffy inside
- Fun way to serve pancakes for breakfast
02 -
- For dairy-free, use plant-based milk and vegan butter
- Best served immediately for crispiness, can be reheated in a toaster oven
03 -
- Add mini chocolate chips or cinnamon to the batter for extra flavor
- Pair with fresh orange juice or breakfast tea for a complete meal