MINI PANCAKES CEREAL
Crispy edges: To make these pancakes with a crispy edge, simply start with a perfectly heated pan. The smaller you pipe them, 1/2-inch or just over 1cm, the better, the larger, the fluffier and softer they will be - 1 inch or 2.5-cm. So ultimately it is entirely how you fancy them. Make them a mix for extra texture ;-).
Provided by Ramona's Cuisine -
Categories Pancakes
Time 30m
Number Of Ingredients 10
Steps:
- 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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