Mini pancakes
These mini pancakes are fluffy and light, made with self-raising flour, sugar, milk, and egg. They're quick to prepare, making them ideal for a delightful breakfast or brunch treat.
Cook time 15 min
Prep time 10 min
Ingredients:
1 cup self-raising flour1 tbsp sugar
1 cup milk (1% fat)
1 egg
Delight your breakfast routine with these easy-to-make mini pancakes! Perfect for a quick morning treat or a fun brunch, these little delights are fluffy, light, and incredibly delicious. This recipe requires just a few simple ingredients that you likely already have in your kitchen. So, let's get started and whip up a batch of these tasty mini pancakes!
Instructions:
- In a medium mixing bowl, add 1 cup of self-raising flour and 1 tablespoon of sugar.
- Whisk the ingredients together until well combined.
- In a separate bowl, beat 1 egg lightly.
- Add 1 cup of milk to the beaten egg and mix well.
- Create a well in the center of the dry ingredients.
- Pour the wet mixture into the well.
- Gently mix the wet and dry ingredients together using a whisk or spatula until just combined. Be careful not to overmix; some small lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or butter if needed.
- Once the pan is hot, pour small amounts of batter onto the skillet to form mini pancakes. Use about 1 to 2 tablespoons of batter for each mini pancake.
- Cook for about 1 to 2 minutes or until bubbles form on the surface of the pancakes and the edges appear set.
- Flip the pancakes using a spatula and cook for an additional 1 to 2 minutes, or until golden brown and cooked through.
- Transfer the cooked mini pancakes to a plate.
- Repeat the process with the remaining batter, adjusting the heat as necessary to prevent burning.
- Serve the mini pancakes warm with your favorite toppings such as syrup, fresh fruit, or a dusting of powdered sugar.
Congratulations! You've just made a delightful batch of mini pancakes. Serve them warm with your favorite toppings like maple syrup, fresh berries, or even a dollop of whipped cream. Whether you're making these for a special occasion or just to elevate your everyday breakfast, these mini pancakes are sure to put a smile on everyone's face. Enjoy!
Mini pancakes FAQ:
Cooking mini pancakes takes about 1 to 2 minutes on each side. You'll know they're ready to flip when bubbles form on the surface and the edges look set.
A non-stick skillet or griddle works best for cooking mini pancakes. A standard size of about 10 to 12 inches allows you to cook multiple pancakes at once.
Yes, you can substitute 1% fat milk with any non-dairy milk like almond, soy, or oat milk. Note that the taste and texture might vary slightly.
Store leftover mini pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months. Reheat in the microwave or toaster.
If your batter is too thick, you can thin it by adding a small amount of additional milk, one tablespoon at a time, until you reach your desired consistency.
Cooking Tips:
- Ensure your pan is preheated to the right temperature. A medium heat works best for cooking pancakes evenly.
- Use a ladle or squeeze bottle to pour the batter onto the pan for uniformly sized mini pancakes.
- Wait until bubbles form on the surface of the pancake before flipping. This ensures they're cooked through.
- Keep the pancakes warm in a low oven (about 200°F or 95°C) if you're cooking in batches.
- Experiment with fun add-ins like chocolate chips, blueberries, or nuts.
Nutrition Facts
10 ServingsCalories 80kcal
Protein 3.23g
Carbohydrates 14g
Fiber 0.45g
Sugar 2.74g
Fat 0.99g
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