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Pancake Cereal

A delightful hybrid between pancakes and cereal, serving fluffy mini pancakes in a bowl of milk for a fun and unique breakfast experience.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Make sure it adheres to halal guidelines.
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup milk Can substitute with almond milk or oat milk for dietary needs.
  • 1 large egg
  • 2 tablespoons melted butter Lightly coat the pan with the remaining butter.
Toppings
  • Maple syrup Or toppings of choice.

Method
 

Preparation
  1. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Stir until well blended.
  2. In another bowl, whisk together the milk, large egg, and melted butter until fully incorporated.
  3. Gradually add the wet ingredients to the dry ones, stirring gently until just mixed. Avoid overmixing; a few lumps are okay!
Cooking
  1. Heat a non-stick skillet over medium heat. Lightly grease it with a little oil or butter to prevent sticking.
  2. Using a small ladle or piping bag, pour small circles of batter onto the skillet. Cook for about 1-2 minutes or until bubbles form on the surface, then flip and cook for another minute until golden brown.
Serving
  1. Once cooked, place the mini pancakes in a bowl, adding a splash of milk and your favorite toppings. Enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Can freeze for up to a month. Reheat in a toaster or microwave until warm.