Tiny Pancakes

Ingredients

• 2 pieces Eggs (large, at room temperature)
• 9 tablespoons All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder (double‑acting)

Instructions

1. Gather Ingredients

   Measure out 2 eggs, 9 Tbsp all‑purpose flour, and 1 tsp baking powder and have them ready near your work surface.

   Time: PT1M

2. Mix Batter

   In the mixing bowl, whisk the eggs, then add the flour and baking powder. Stir until the mixture is smooth and free of lumps.

   Time: PT4M

3. Preheat Skillet

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

   Time: PT2M

   Temperature: Medium

4. Cook Mini Pancakes

   Spoon tiny dollops of batter (about 1 tsp each) onto the skillet, leaving space between them. Cook for 30‑45 seconds, or until bubbles form on the surface, then flip and cook another 30 seconds until golden.

   Time: PT8M

   Temperature: Medium

5. Finish Cooking

   Transfer cooked mini pancakes to a plate and repeat the process with the remaining batter, adjusting the skillet temperature as needed.

   Time: PT3M

6. Serve

   Place the mini pancakes in a bowl, pour milk over them, and enjoy as a fun breakfast cereal. Add fruit, honey, or maple syrup if desired.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

12 g

Carbohydrates

45 g

Fat

10 g

Fiber

1 g