Tips To Serve Mini Pancake Recipe Bbc Good Food The Best

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These delightful mini pancakes are perfect for satisfying sweet cravings without the commitment of a full-size stack. They’re incredibly versatile, perfect for breakfast, brunch, a midday snack, or even a fun dessert. Top them with your favorite fruits, syrups, whipped cream, or chocolate chips for endless flavor combinations. This recipe is incredibly easy to follow, making it a great option for beginners or cooking with kids.

Ingredients (makes about 30 mini pancakes):

Pancake Recipes  Good Food
Pancake Recipes Good Food

1 cup (125g) all-purpose flour

  • 2 tablespoons (25g) caster sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¾ cups (425ml) milk
  • 1 large egg
  • 1 tablespoon melted butter

  • Directions:

    1. Whisk dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    2. Combine wet ingredients: In a separate medium bowl, whisk together the milk, egg, and melted butter.
    3. Wet into dry: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Do not overmix. A few lumps are perfectly fine.
    4. Heat your pan: Preheat a lightly oiled non-stick frying pan or griddle over medium heat.
    5. Pour the batter: Using a measuring tablespoon or a small ladle, pour a small amount of batter (about 1 ½ tablespoons) onto the preheated pan for each pancake.
    6. Cook until bubbly: Cook for 1-2 minutes, or until bubbles appear on the surface of the pancakes.
    7. Flip and finish: Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown on the bottom.
    8. Serve immediately: Serve your mini pancakes warm with your favorite toppings.

    Nutritional Facts (per pancake):

    Calories: 50

  • Fat: 2g
  • Saturated Fat: 1g
  • Carbohydrates: 7g
  • Sugar: 3g
  • Protein: 1g
  • Sodium: 60mg

  • Tips:

    For thicker pancakes, use a ¼ cup measuring cup instead of a tablespoon.

  • You can substitute buttermilk for the milk for a slightly tangier flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or skillet.

  • Conclusion

    These mini pancakes are a delicious and fun way to enjoy pancakes. They’re easy to make, perfect for portion control, and endlessly customizable. So next time you’re looking for a quick and satisfying treat, whip up a batch of these mini delights!

    Frequently Asked Questions (FAQs)

    1. Can I use whole wheat flour instead of all-purpose flour?

    Absolutely! Substitute whole wheat flour for all-purpose flour in a 1:1 ratio. The pancakes may be slightly denser, but still delicious.

    2. What if I don’t have buttermilk?

    No problem! You can make your own buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

    3. Can I freeze these mini pancakes?

    Yes, you can freeze leftover mini pancakes for up to 3 months. Let them cool completely, then place them in a single layer on a baking sheet and freeze for a few hours. Once frozen, transfer them to a freezer-safe container. Reheat from frozen in a microwave or skillet.

    4. How can I make these mini pancakes gluten-free?

    You can use a gluten-free flour blend in place of all-purpose flour. Just be sure to choose a blend that contains xanthan gum or another binding agent.

    5. What other toppings can I use on these mini pancakes?