mini pancake cereal recipe

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 3.5 teaspoons Baking Powder (double‑acting)
• 1 tablespoon Granulated Sugar (white granulated)
• 1 teaspoon Salt (fine sea salt)
• 1 large egg Egg (room temperature)
• 3 tablespoons Unsalted Butter (melted and slightly cooled)
• 1.25 cups Milk (whole or 2% milk)
• 1 tablespoon Vegetable Oil (for greasing the griddle)
• 2 tablespoons Butter (for serving, melted)
• 2 tablespoons Maple Syrup (for serving)

Instructions

1. Sift Dry Ingredients

   Place the flour, baking powder, sugar, and salt into a large bowl and sift them together to remove lumps.

   Time: PT3M

2. Create a Well and Add Wet Ingredients

   Make a small well in the center of the dry mixture. Add the egg, melted butter, and milk into the well.

   Time: PT2M

3. Mix the Batter

   Stir gently with a whisk or fork until just combined; the batter should be slightly lumpy.

   Time: PT3M

4. Transfer Batter to a Squeeze Bottle

   Pour the batter into a squeeze bottle or piping bag for easy piping onto the griddle.

   Time: PT2M

5. Preheat and Grease the Griddle

   Heat a non‑stick skillet or griddle over medium heat (about 300°F). Lightly brush with vegetable oil.

   Time: PT3M

   Temperature: 300°F

6. Pipe Mini Pancakes

   Squeeze small circles of batter (about 1‑2 cm diameter) onto the hot surface. Cook until bubbles form on the top, about 30‑45 seconds, then flip and cook another 30 seconds.

   Time: PT5M

   Temperature: 300°F

7. Keep Pancakes Warm

   Transfer cooked mini pancakes to a plate and keep warm while you finish the batch.

   Time: PT1M

8. Serve

   Place the mini pancakes in a bowl, drizzle with melted butter and maple syrup, and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

613

Protein

12 g

Carbohydrates

80 g

Fat

30 g

Fiber

2 g