Guide To Make Mini Pancake Recipe Easy

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Who doesn’t love pancakes? Fluffy, delicious, and endlessly customizable, they’re a breakfast (or anytime!) favorite. But sometimes, you just want a smaller portion – something perfect for a quick bite or a fun party appetizer. Enter the mini pancake: all the joy of a regular pancake, condensed into a bite-sized treat!

This recipe is incredibly easy to follow, making it perfect for beginner cooks or those mornings when you’re short on time. Plus, it’s incredibly versatile. You can keep it simple with just a sprinkle of powdered sugar, or get creative with toppings like fresh fruit, chocolate chips, or whipped cream.

Mini pancakes
Mini pancakes

Ingredients:

1 ¼ cup all-purpose flour

  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 egg

  • Directions:

    1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    2. In a separate bowl, whisk together the milk and egg.
    3. Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently whisk until just combined. Don’t overmix! A few lumps are perfectly fine.
    4. Heat a lightly greased griddle or non-stick pan over medium heat.
    5. Pour or spoon batter by rounded tablespoons onto the hot griddle, leaving space between each pancake for spreading.
    6. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface. The edges should also begin to set.
    7. Flip the pancakes and cook for an additional 1-2 minutes, or until cooked through.
    8. Serve immediately with your favorite toppings.

    Nutrition Facts (per pancake):

    Calories: 80

  • Fat: 3g (saturated 1g)
  • Carbohydrates: 12g (sugar 2g)
  • Protein: 2g
  • Sodium: 180mg

  • Conclusion:

    Mini pancakes are a fun and delicious way to enjoy the classic breakfast favorite. They’re perfect for busy mornings, after-school snacks, or even a fun weekend brunch. With endless topping possibilities, you can customize them to suit any taste. So grab your bowls and whisk, and get ready to whip up a batch of these bite-sized delights!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of milk?

    Absolutely! You can substitute the milk in this recipe with any type of milk you prefer, such as almond milk, oat milk, or even coconut milk. Just be aware that the nutritional information may vary slightly depending on the milk you choose.

    2. What if I don’t have baking powder?

    If you don’t have baking powder on hand, you can substitute with an equal amount of baking soda and cream of tartar. For every 1 teaspoon of baking powder, use ½ teaspoon of baking soda and ½ teaspoon of cream of tartar.

    3. How can I keep my mini pancakes warm?

    To keep your mini pancakes warm while you cook the entire batch, preheat your oven to 200°F (93°C). Place a baking sheet in the oven to warm up. Once your pancakes are cooked, transfer them to the preheated baking sheet to keep them warm until you’re ready to serve.

    4. Can I make these pancakes ahead of time?

    Mini pancakes can be made ahead of time, but they won’t be quite as fluffy as freshly cooked ones. To make them ahead, cook the pancakes according to the recipe. Let them cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a microwave or skillet before serving.

    5. What are some fun topping ideas for mini pancakes?

    The possibilities are endless when it comes to topping mini pancakes! Here are a few ideas to get you started:

    Fresh fruit (berries, bananas, sliced peaches)

  • Chocolate chips, sprinkles, or chopped nuts
  • Whipped cream or maple syrup
  • Mini chocolate chips or peanut butter chips mixed into the batter