Mini Pancakes Cereal
Ramona's Cuisine
Ramona's Cuisine

Mini Pancakes Cereal

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Ingredients

  • 150 g flour all purpose
  • 1 large egg
  • 35 g sugar
  • 180 ml milk
  • 3 tbsp butter coconut oil or just oil plus a little extra gor greasing the pan
  • 1/3 tsp baking powder
  • 1/2 tsp soda bicarbonate
  • 2 tbsp lemon juice
  • 1 pinch salt I used Himalayan
  • 1 tsp vanilla essence

Instructions

    1. Place the flour into a bowl, make a well and add the baking powder, soda bicarbonate, lemon juice, sugar, salt vanilla essence. Mix until combined.
    2. Melt the butter but do not overheat and add to the flour mixture.
    3. Bring in the slightly beaten egg, and mix this using a wire whisker. Gradually add the milk while mixing. It should be a thick batter which will increasingly get thinner as you add the milk. I do it this way to avoid any lump formation. Add a little more milk if necessary. Allow to rest for 10-15 min.
    4. Take a nonstick pan out and heat over medium heat. Lightly grease (using a brush or a tissue) with a little butter, coconut oil or cooking oil.
    5. I have used a baster to make them but if you use a squeezable bottle or a zip bag, pour pancake batter into the bottle or the zip bag. If using a zip bag you will need to cut a tiny hole in the bottom corner of the bag to pipe out the batter.
    6. Once the pan is hot, start squeezing little dots of batter with a little space between them. Cook the mini pancakes until l the tops form tiny bubbles and look dry. Flip them with a spatula and cook on the other side for 30-40 seconds or until golden brown. Repeat with the remainder of the batter. You may need to lightly grease your pan every now and then.
    7. Serve hot or cold in milk or with a topping of your choice. See serving suggestions and of course, ENJOY!

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