Fluffy Mini Pancake Recipe
Recipe (3-4 serving)
1 cup (150g) all-purpose flour
2 teaspoon of baking powder
2 tablespoon of granulated sugar
1/2 teaspoon of salt
1 cup (240ml) of milk
1 teaspoon of vanilla extract
2 (30 g) tablespoon of butter or canola oil
1 large egg
Preheat oven to 200°F / 90°C (put inside a heatproof platter to keep the cooked mini pancakes warm in the oven)
Mix all the dry ingredients (flour, baking powder, salt, and sugar). Set aside.
You can use also pancake mix.
In another medium bowl mix all the wet ingredients then pour half of the flour mix and stir. Add the other half of the dry ingredients and stir until well combine (don’t overmix).
Transfer the batter in the squeeze bottles or piping bag or you can also use a spoon.
Heat a non-stick frying pan over medium heat, coat with oil/butter if you don’t use a non – stick pan. For each mini pancake pipe half-inch (1.5 cm ) of the batter onto the frying pan and repeat until the pan is full but leave some space between the pancakes so it will be easy to flip them.
Cook for about 2 minutes then flip with a spatula and cook for about 20 seconds. Transfer to the heatproof platter and cover with foil and keep them in the warm oven until serving.
Enjoy them warm with some fresh fruits, butter, and Marple syrup.