Mini Pancakes Recipe

Ingredients

• 1 cup All-Purpose Flour (125 g, sifted)
• 2 tablespoons Granulated Sugar (30 g)
• 0.5 teaspoon Baking Powder
• 0.25 teaspoon Baking Soda
• 1 pinch Salt
• 160 ml Whole Milk (2/3 cup, room temperature)
• 0.5 teaspoon White Vinegar
• 2 tablespoons Unsalted Butter (30 g, melted)
• 1 Large Egg (room temperature)
• to taste Butter (optional, for serving)
• to taste Maple Syrup (optional, for serving)

Instructions

1. Measure dry ingredients

   Measure 1 cup flour, 2 tbsp sugar, ½ tsp baking powder, ¼ tsp baking soda and a pinch of salt into a mixing bowl.

   Time: PT2M

2. Combine dry ingredients

   Whisk the dry ingredients together until evenly distributed.

   Time: PT1M

3. Make quick buttermilk

   Pour 160 ml milk into a separate cup, add ½ tsp white vinegar, stir and let sit for 5–10 minutes.

   Time: PT5M

4. Melt butter

   Melt 2 tbsp butter in a small saucepan over low heat or in the microwave for 20 seconds.

   Time: PT1M

5. Whisk egg and butter

   Add the egg to the melted butter and whisk until fully combined.

   Time: PT1M

6. Combine wet and dry

   Pour the buttermilk mixture and the butter‑egg mixture into the dry ingredients. Whisk until the batter is smooth and free of lumps.

   Time: PT2M

7. Transfer to piping bag

   Fit a piping bag with a medium round tip, fill it with the batter, and set aside.

   Time: PT1M

8. Preheat skillet

   Heat a non‑stick skillet over medium heat for about 1 minute.

   Time: PT1M

   Temperature: Medium heat

9. Cook mini pancakes

   Pipe small circles of batter onto the skillet (about 2‑3 cm diameter). Cook 1–2 minutes until the edges turn lightly golden, then flip and cook an additional 30 seconds.

   Time: PT5M

   Temperature: Medium heat

10. Serve

    Stack the mini pancakes on a plate and serve warm with butter and maple syrup, or with a glass of milk.

    Time: PT0M

Nutrition Facts

Calories

240

Protein

6 g

Carbohydrates

30 g

Fat

9 g

Fiber

1 g