Mini Pancake Cereal Milk Syrup (Print Version)
Crispy bite-sized pancakes, served in a bowl with milk, syrup, or fresh fruit for a fun breakfast treat.
# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 3/4 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted, plus more for cooking
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana (optional)
# Directions:
01 - Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl.
02 - In a separate bowl, beat whole milk, egg, melted butter, and vanilla extract until thoroughly combined.
03 - Fold wet mixture into the dry ingredients, stirring just until incorporated—do not overmix; some lumps should remain.
04 - Transfer batter into a piping bag, squeeze bottle, or utilize a teaspoon for portioning small rounds.
05 - Warm a large nonstick skillet or griddle over medium heat and lightly coat with butter.
06 - Dispense small droplets of batter, each approximately 1/2 inch in diameter, spaced apart on the skillet.
07 - Allow pancakes to cook for 1 to 2 minutes until bubbles appear and edges set, then flip using a spatula or chopstick; cook an additional minute until golden brown.
08 - Continue cooking in batches, greasing the pan as needed until all batter is used.
09 - Serve warm in bowls. Pour milk over for a cereal-style meal or garnish with syrup and fruit as preferred.
# Expert Advice:
01 -
- Fun and unique twist on classic pancakes
- Quick and easy breakfast treat
02 -
- Mini pancake cereal is best served immediately for a crispy texture.
- You can reheat leftovers in a toaster oven to restore the crunch.
03 -
- Add mini chocolate chips or cinnamon to the batter for extra fun flavor.
- Use a squeeze bottle for evenly sized pancakes and easy dispensing.