Who doesn’t just love a pancake… especially a mini-pancake bowl… not to mention, I’ve added a variation ingredient if you incline; chocolate! Mini pancakes are the best for adults as well as kids! Make these cuties and eat some now, save some for later! Freeze individually on a baking sheet, then pop into an airtight freezer bag. Reach in that freezer and you have breakfast in five!
You’ll Need
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
2 tablespoons good-quality sifted cocoa ( if making chocolate minis )
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted
Optional Garnish: Milk, fruit, maple syrup, powdered sugar, or whipped cream for topping, or butter and maple syrup.
Here’s How
In a large bowl, sift together the flour, cocoa, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth. With a funnel, fill a squeeze bottle leaving 1-inch headspace, and replace the lid tightly.
Heat a lightly oiled griddle or large frying pan over medium-high heat. Once the pan is hot, start squeezing little dots of batter with space between them. Cook the mini pancakes until the tops form tiny bubbles and look dry.
Flip them with a spatula a bunch at a time, 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 spray your pan with nonstick cooking oil now and then.
Serve with fresh-cut strawberries and optional toppings of your choice. I like powdered sugar on my chocolate minis.
Pro-Tip: Crispy edges. I make these pancakes with crispy edges, and well done. Doing so prevents the mini cakes from going soggy as quickly. Simply start with a perfectly heated pan. The smaller you pipe them, 1/2-inch or just over the better. Keep in mind, the larger the pancake, the fluffier and softer they will be.
Chef Gigi Gaggero 