MiNi PANCAKE CEREAL RECIPE

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1 large Egg (room temperature)
• 2 tbsp Unsalted Butter (melted)
• 2 tbsp Condensed Milk (sweetened)
• 1 tsp Honey
• 1 cup Milk or Half‑and‑Half (use milk for lighter texture or half‑and‑half for richer pancakes)
• as needed Non‑Stick Cooking Spray (for pan)

Instructions

1. Combine Dry Ingredients

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

   Time: PT3M

2. Mix Wet Ingredients

   In a separate small bowl, beat the egg, then stir in the melted butter, condensed milk, honey, and milk (or half‑and‑half) until smooth.

   Time: PT4M

3. Combine Wet and Dry

   Pour the wet mixture into the well of the dry ingredients. Stir gently until just combined; a few small lumps are okay. The batter should be pourable but not runny.

   Time: PT4M

4. Transfer to Piping Bag

   Fit a piping bag or a zip‑lock bag with a small corner cut off. Spoon the batter into the bag, tapping gently to remove air bubbles.

   Time: PT2M

5. Pre‑heat Pan

   Place the non‑stick skillet over low to medium‑low heat and lightly spray with non‑stick cooking spray.

   Time: PT2M

   Temperature: Low

6. Cook Pancakes

   Squeeze a small circle of batter onto the pan (about 1/4 cup per pancake). Cook until bubbles form on the surface and the edges look set, about 1‑2 minutes, then flip and cook another 1‑2 minutes until golden.

   Time: PT12M

   Temperature: Low

7. Serve or Keep Warm

   Transfer finished pancakes to a warm plate. Keep them warm in a low oven (200°F) while you finish the batch, or serve immediately with butter, syrup, or your favorite topping.

   Time: PT2M

   Temperature: 200°F

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

20 g

Fat

5 g

Fiber

1 g