Here's How to Make Mini Pancake Cereal - It's Easy!

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 tsp Baking Powder (leavening agent)
• 2 tbsp Granulated Sugar (optional sweetness)
• 0.25 tsp Salt (enhances flavor)
• 0.75 cup Milk (whole milk preferred)
• 1 large Egg (room temperature)
• 2 tbsp Unsalted Butter (melted, plus extra for pan)
• 0.25 cup Mini Semi‑Sweet Chocolate Chips (optional topping)
• 0.25 cup Fresh Blueberries (washed)
• 2 tbsp Maple Syrup (for drizzling)

Instructions

1. Make the Pancake Batter

   In a mixing bowl whisk together the flour, baking powder, sugar, and salt. Add the milk, egg, and melted butter, then whisk until just combined; a few lumps are fine.

   Time: PT5M

2. Prep the Bag for Piping

   Spoon the batter into a zip‑top bag. Using kitchen scissors, cut off a tiny corner (about 1 mm) to create a makeshift piping tip.

   Time: PT2M

3. Heat the Skillet

   Place the non‑stick skillet over medium‑low heat and add a small pat of butter. Let it melt and foam but not brown.

   Time: PT1M

   Temperature: Medium‑low

4. Cook Mini Pancakes

   Squeeze tiny dots of batter onto the skillet (about the size of a pea). Cook 30‑45 seconds until bubbles form on the surface, then flip and cook another 30 seconds until golden brown.

   Time: PT5M

   Temperature: Medium‑low

5. Transfer to Serving Bowl

   Using a spatula, lift the cooked mini pancakes and place them in a large bowl. Continue until you have a generous mound.

   Time: PT1M

6. Add Toppings

   Sprinkle the mini chocolate chips and fresh blueberries over the pancake cereal, then drizzle with maple syrup.

   Time: PT2M

7. Serve

   Enjoy the pancake cereal immediately while warm and crunchy.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

8g

Carbohydrates

45g

Fat

15g

Fiber

2g