🥞 Soft Mini Pancakes
🛒 Ingredients (makes about 25–30 mini pancakes)
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1 cup (125g) all-purpose flour
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1 tbsp sugar
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1 tsp baking powder
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½ tsp baking soda
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Pinch of salt
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¾ cup (180 ml) buttermilk (or regular milk + 1 tsp vinegar/lemon juice)
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1 egg
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1 tbsp melted butter or oil
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½ tsp vanilla extract (optional)
👩🍳 Instructions:
1. Mix the dry ingredients:
In a bowl, whisk together:
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Flour
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Sugar
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Baking powder
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Baking soda
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Salt
2. Mix the wet ingredients:
In another bowl or jug, whisk:
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Buttermilk
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Egg
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Melted butter
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Vanilla (if using)
3. Combine:
Pour the wet mixture into the dry and stir gently just until combined. Don’t overmix — lumps are okay!
4. Preheat and cook:
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Heat a non-stick pan or griddle over medium-low heat.
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Lightly grease with butter or oil.
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Use a teaspoon or squeeze bottle to drop small rounds of batter (about 1 tablespoon each).
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Cook for 1–2 minutes until bubbles appear and the edges look set, then flip and cook 30–60 seconds more until golden.
5. Serve warm with:
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Maple syrup
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Powdered sugar
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Nutella
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Berries
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Whipped cream
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Or just eat them plain!
🧊 Storage:
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Store leftovers in the fridge for 2–3 days or freeze in a ziplock bag.
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Reheat in the microwave or toaster.
Would you like a version that’s gluten-free, egg-free, or banana-based?