My pancake cereal trend was voted one of the top 100 videos of 2020

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 tsp Baking Powder (helps pancakes stay fluffy)
• 1 tbsp Granulated Sugar (optional for a touch of sweetness)
• 1 pinch Salt (enhances flavor)
• 1 cup Milk (whole milk for richness)
• 1 large Egg (room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 2 tbsp Unsalted Butter (melted, for batter)
• 0.25 cup Water (to thin batter to a pourable consistency)
• 0.5 cup Fresh Strawberries (hulled and sliced)
• 3 tbsp Maple Syrup (pure, for mixing and serving)

Instructions

1. Prepare the Batter

   In a mixing bowl whisk together the flour, baking powder, sugar, and salt. In a separate cup combine milk, egg, vanilla, melted butter, and water. Pour the wet mixture into the dry ingredients and whisk until smooth; the batter should be thin enough to drizzle like a light pancake batter.

   Time: PT5M

2. Heat the Skillet

   Place a non‑stick skillet over medium heat and add a small pat of butter. Allow the butter to melt and coat the surface evenly.

   Time: PT2M

   Temperature: Medium heat

3. Cook Mini Pancakes

   Using a small ladle or spoon, drop tiny dollops of batter (about 1‑inch diameter) onto the skillet. Cook until bubbles form on the surface, then gently toss the pieces with the spatula instead of flipping. Continue until all batter is used, adding a little butter as needed.

   Time: PT10M

   Temperature: Medium heat

4. Add Strawberries and Maple Syrup

   Transfer the cooked mini pancakes to a serving bowl. Toss with sliced fresh strawberries and drizzle the remaining maple syrup over the top. Mix gently so the syrup coats the pieces evenly.

   Time: PT2M

5. Serve

   Serve the strawberry pancake cereal immediately while warm. Offer extra maple syrup on the side for those who like it sweeter.

   Time: PT1M

Nutrition Facts

Calories

603

Protein

13 g

Carbohydrates

96 g

Fat

18 g

Fiber

2.5 g