Fluffy Mini Pancake CerealEgg
Start your day with a bowl of 5-Minute Fluffy Mini Pancake Cereal! This simple, delightful treat is made with a light batter of flour, sugar, leavening agents, buttermilk, egg, and melted butter. Use a piping bag for quick, uniform mini pancakes, then cook them in a nonstick pan until golden. They are perfect served warm with a drizzle of maple syrup. Any leftovers freeze beautifully, making this a convenient and cozy breakfast option for everyone.
Ingredients
125 g All-Purpose Flour (Maida)
1 tsp Baking Soda
1 tsp Baking Powder
pinch Salt
30 g Sugar
1 large Egg
25 g Melted Butter
150 g Butter Milk
Instructions
1
In a mixing bowl, combine the flour, sugar, baking soda, baking powder, and a pinch of salt.
2
Whisk them together to ensure everything is evenly distributed.
3
In a separate container, combine the buttermilk, melted butter, and the egg. Mix until well combined.
4
Pour the wet ingredients into the dry ingredients.
5
Mix everything together just until combined, being careful not to overmix the batter.
6
Transfer your pancake batter into a piping bag, a Ziploc bag, or a squeeze bottle.
7
If using a bag, twist it at the top and snip the smallest possible opening at the corner to control the flow.
8
Heat a nonstick pan over medium-low heat. If you don't have a nonstick pan, grease the surface thoroughly.
9
Pipe small, uniform dots of batter onto the pan.
10
Once the tops set and form air pockets, flip the mini pancakes.
11
Cook them for approximately 15 seconds on the second side—avoid overcooking to keep them soft.
12
Remove from the pan and serve warm in a bowl with a drizzle of maple syrup. Enjoy!
