Mini Pancake CEREAL?! 🥞 👀

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 tablespoons White Sugar (granulated)
• 2 teaspoons Baking Powder (double‑acting)
• 1 large Egg (room temperature)
• 3/4 cup Milk (whole or 2% milk)
• 1 tablespoon Vegetable Oil (for the batter, neutral flavor)
• 1 tablespoon Butter (for cooking, melted)
• 2 tablespoons Golden Syrup (generously drizzle on top)

Instructions

1. Combine Dry Ingredients

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

   Time: PT2M

2. Add Wet Ingredients

   Create a well in the center, add the egg, milk, and vegetable oil, then whisk until a smooth batter forms. The batter should be pour‑thin, similar to traditional pancake batter.

   Time: PT2M

3. Preheat Skillet

   Place the non‑stick skillet over medium heat (about 350°F/180°C) and melt the butter, swirling to coat the surface.

   Time: PT1M

   Temperature: 350°F

4. Cook Bite‑Size Pancakes

   Using a small spoon or ice‑cream scoop, drop teaspoon‑sized portions of batter onto the skillet. Cook for about 30‑45 seconds until bubbles form on the surface, then flip and cook another 30 seconds until golden on both sides.

   Time: PT5M

   Temperature: 350°F

5. Finish and Serve

   Transfer the cooked pancake bites to a serving bowl, drizzle generously with golden syrup, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

4g

Carbohydrates

25g

Fat

4g

Fiber

1g