Pancake Cereal

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5 from 2 votes

This Pancake Cereal is lots of mini pancakes served up with lashings of maple syrup. What's not to love?

Prep Time5

Cook Time20

Course: Breakfast

Cuisine: International

Servings:

Calories: 467kcal

Author: Marianne Rogerson

Equipment

Frying Pan
Kitchen tongs

Ingredients

1 cup all purpose flour (plain flour)
2 tablespoon sugar
2 teaspoon baking powder
¾ cup milk
2 tablespoon melted butter plus extra for frying
1 large egg

Instructions

Combine the dry ingredients: flour, sugar and baking powder in a bowl. Set aside.
In a jug, whisk together the milk, melted butter and egg.
Make a well in the centre of the flour mixture and slowly pour in the milk mixture while mixing with a whisk. Mix together until smooth and lump free. Transfer to a squeezy bottle or piping bag (or freezer bag with the corner snipped off).
Heat a non-stick frying pan over a medium heat and melt in a little butter. Use a piece of kitchen paper to spread the butter over the pan.
Squeeze dots of batter onto the frying pan. Let them cook until they have bubbles on the top and are drying out. They should be golden brown underneath.
Use a pair of tongs or chopsticks to flip them over to cook on the other side for. a further 1-2 minutes.
Remove from pan and keep warm while you cook the remaining batter.
Serve in a bowl with lashings of maple syrup, chocolate chips, fruit, sprinkles or whatever you like!

Notes

You might need to play around with the temperature of your cooker and frying pan until you get the perfect temperature. You want the pancakes to dry out on top and be golden brown when they are ready to flip.

Always do a test one or two pancakes first.

Nutrition