Quick & Easy Mini Pancakes
These Mini Pancakes are ready in just 15 minutes using basic pantry ingredients! These small pancakes should measure no more than 2 inches/5cm in diameter.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup (125 grams) all purpose plain flour
- 2 tbsp granulated white sugar
- 1+1/2 tsp baking powder
- a pinch salt
- 2/3 cup (160 mls) whole milk
- 1 large egg (at room temperature)
- 2 tbsp (30 grams) melted unsalted butter
- extra butter for cooking
Instructions
- 1
To make the batter, in a bowl whisk together all purpose flour, granulated sugar, baking powd
- 2
In another bowl or jug whisk together whole milk, egg and melted butter.
- 3
Whisk milk/egg mixture into dry ingredients until just combined. You may need to add a little more milk if the batter is too thick.
- 4
Heat a non-stick skillet or griddle pan over medium-low heat. Grease with a little butter. I prefer only a minimum amount of butter, or it will burn.
- 5
Drop a small amount of batter (approx 2-3 teaspoons) from a spoon onto the heated pan. Mini pancakes should be no larger than 2 inches or 5 cm.
- 6
Cook for about 45 seconds or until a few bubbles form and pop on the surface. Flip and cook on the other side until golden brown about the same as the first side. Transfer to a plate and keep warm until all the batter is cooked.