5 MINUTES PANCAKE CEREAL

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 cup Baking Powder (sifted with flour)
• 0.5 teaspoon Baking Soda (sifted with flour)
• 0.25 tablespoon Granulated Sugar (sifted with flour)
• 1 pinch Salt (optional)
• 0.67 cup Milk (room temperature)
• 0.67 cup White Distilled Vinegar (creates buttermilk effect)
• 1 Large Egg (beaten)
• 2 tablespoon Unsalted Butter (melted)
• to taste Honey (optional) (drizzle before serving)
• to taste Maple Syrup (optional) (drizzle before serving)
• a handful Chocolate Chips (optional) (sprinkle on top)
• 2 pieces Oreo Cookies (optional) (crushed, sprinkle on top)

Instructions

1. Sift Dry Ingredients

   Place the all‑purpose flour, baking powder, baking soda, sugar and a pinch of salt into a fine mesh sieve. Sift them together into a mixing bowl and give a quick stir to combine.

   Time: PT2M

2. Prepare Wet Mixture

   In a separate bowl combine the milk and white vinegar, stir, then let it sit for 10 minutes to create a homemade buttermilk. After it thickens, add the beaten egg and melted butter, mixing until smooth.

   Time: PT10M

3. Combine Wet and Dry

   Pour the wet mixture into the bowl with the sifted dry ingredients. Stir gently until the batter is smooth and free of lumps; a few small specks are okay.

   Time: PT2M

4. Transfer Batter to Piping Tool

   Fit a squeezable bottle or piping bag with a wide tip. Spoon the batter into the container, tapping gently to release air bubbles.

   Time: PT1M

5. Heat the Skillet

   Place a non‑stick skillet over low heat and add a small pat of butter or a drizzle of oil, spreading it to coat the surface.

   Time: PT2M

   Temperature: low

6. Pipe Mini Pancakes – First Side

   Squeeze small, bite‑size circles (about 1‑inch diameter) onto the skillet, spacing them a little apart. Cook for 1–2 minutes until the edges turn golden and tiny bubbles appear on the surface.

   Time: PT5M

   Temperature: low

7. Flip and Finish

   Using a spatula, gently flip each mini pancake and cook the other side for about 30 seconds, just until lightly browned.

   Time: PT3M

   Temperature: low

8. Cool and Serve

   Transfer the cooked mini pancakes to a plate to cool slightly, then pour them into a bowl. Drizzle honey or maple syrup, and optionally sprinkle chocolate chips, crushed Oreo, or serve with a splash of milk.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

6 g

Fiber

1 g