How To Make Mini Pancakes!

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 cup Corn Flakes Cereal (crushed lightly with hands)
• 1 teaspoon Baking Powder
• 2 tablespoons Granulated Sugar
• 1 large Egg (room temperature)
• 1 cup Milk (any type, dairy or plant‑based)
• 2 tablespoons Vegetable Oil (for cooking; can use spray oil)

Instructions

1. Gather Ingredients

   Measure out flour, baking powder, sugar, milk, egg, oil and have the cereal ready.

   Time: PT2M

2. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, baking powder and sugar until evenly distributed.

   Time: PT3M

3. Mix Wet Ingredients

   In a separate small bowl beat the egg with the milk and oil until smooth.

   Time: PT2M

4. Create Batter and Add Cereal

   Pour the wet mixture into the dry mixture, stir just until combined (a few lumps are okay), then fold in the crushed corn flakes gently.

   Time: PT2M

5. Preheat Skillet

   Place the non‑stick skillet over medium heat and let it warm for about 2 minutes.

   Time: PT2M

   Temperature: Medium (≈350°F)

6. Cook Pancakes

   Lightly oil the skillet, then pour ¼‑cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2‑3 minutes, then flip and cook another 1‑2 minutes until golden.

   Time: PT8M

   Temperature: Medium (≈350°F)

7. Serve

   Stack the pancakes on a plate, drizzle with maple syrup or your favorite topping, and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

7 g

Fiber

1 g