Mini pancake recipe with strawberries and milk
Whip up a batch of our delightful mini pancakes, made with ripe bananas and a touch of vanilla for a naturally sweet and aromatic treat. Perfect for breakfast or an afternoon snack, these bite-sized dots are both fun to make and a joy to eat. Paired with fresh berries and a splash of milk, they’re as visually appealing as they are delicious. Whether you’re looking for a quick, meal or a fun cooking activity to enjoy with kids, this recipe combines simplicity, flavour, and charm in every little bite.
Ingredients
|
Eggs
|
2 |
|---|---|
|
Rolled oats
|
40 g |
|
Plain flour
|
50 g |
|
Milk
|
100 ml |
|
Ripe banana
|
1 |
|
Vanilla sugar
|
1 tsp |
|
Coarse salt, a pinch
|
|
|
Butter
|
25 g |
|
Fruits or berries (e.g. sliced strawberries)
|
100 g |
To serve
|
Milk
|
400 ml |
|---|
Use a squeeze bottle for consistent sizes
A squeeze bottle is a must-have tool for making perfectly sized mini pancakes. Simply fill the bottle with your batter, and gently squeeze it onto the pan to create uniform circles. This method gives you precise control over the size of each dot, ensuring they cook evenly and look professional. It’s also far less messy than using a spoon or ladle, making cleanup easier. To prevent the nozzle from clogging, make sure your batter is blended smooth, and use a bottle with a wide enough tip. For added fun, use it to create unique shapes or designs like hearts or stars, a charming addition to special occasions or themed breakfasts.
Adjust the cooking heat carefully
The key to golden, fluffy mini pancakes is maintaining the right heat. Cook them over medium-low to ensure they fry evenly without burning. Too high a heat can cause the outsides to brown too quickly while leaving the centres undercooked. If they aren’t forming bubbles on the surface after a minute, slightly increase the heat; if they’re browning too quickly, lower it. A consistent, moderate temperature is essential for achieving the perfect texture and colour.
Blending techniques for a smooth batter
Start by adding the liquid ingredients first (such as milk and eggs) to the blender, followed by the plain flour and rolled oats. This layering prevents the dry ingredients from clumping at the bottom. Blend on high speed for about 30 seconds or until the batter is completely smooth. If you notice any lumps, continue blending in short intervals, scraping down the sides of the blender as needed.
FAQ: Questions about mini pancakes
Mini pancakes are a delightful treat that can brighten any breakfast table. Whether you're new to making them or want to improve your skills, our FAQ section covers everything from the prepping process to alternative ingredients. Read on to find answers to common questions and ensure your creation turns out perfectly every time.
Can I prepare this mini pancake recipe ahead of time?
Can I use overripe bananas?
What can I use if I don't have vanilla sugar?
Nutritional values
Nutritional value, per
471 Kcal
| Fibre | 3 gram fibers |
| Protein | 19.6 % |
| Carbohydrates | 47.1 % |
| Fat | 22.6 gram |
Other recipes
Serve with skyr for a cool and refreshing variation
For a light and refreshing twist, serve your mini pancakes with a dollop of creamy skyr. This Icelandic dairy product offers a tangy, smooth flavour that balances the natural sweetness of the pancakes and pairs beautifully with fresh berries. For extra flavour, mix the skyr with a touch of honey or vanilla before serving. It’s a simple way to elevate this recipe while adding a cooling contrast.
Choose the right flour for texture
The blending time plays a key role in achieving the right texture, especially since this recipe combines plain flour and rolled oats. Blending longer will break down the oats more thoroughly, resulting in a smoother batter and softer pancakes. This is ideal if you’re looking for a more uniform texture.
On the other hand, blending for a shorter time will leave tiny oat flecks, adding a slightly nuttier flavour and more texture. Adjust the blending time based on your preference – smoother for light and fluffy pancakes, or less blended for a heartier bite.
Can I make larger pancakes with this recipe?
Yes, this recipe can easily be adapted to make larger pancakes. Simply pour a larger amount into the pan and spread it out evenly for the desired size. Keep in mind that larger pancakes will take slightly longer to cook, so adjust the heat to medium to ensure they cook through without burning. Flip them carefully when the edges are set and bubbles form on the surface. While the recipe works best for mini pancakes, scaling up for larger ones is an easy modification.
Optimal batter consistency
The batter should be smooth and pourable, with a thickness similar to heavy cream. If the batter is too thick, your pancakes may be dense and uneven, so add a small splash of milk to thin it out. Conversely, if it’s too runny, the pancakes might spread too much – add a little more flour to balance it. Blend thoroughly to avoid lumps and ensure the batter flows easily from your squeeze bottle or piping bag.
Creative ways to serve this mini pancake recipe
Take your mini pancakes to the next level with creative serving ideas! Stack them into playful towers and drizzle with maple syrup or melted chocolate for a fun twist. Skewer them onto wooden sticks with layers of fruit for delightful pancake kabobs. Or, serve them as bite-sized desserts with whipped cream, caramel sauce, or a sprinkle of powdered sugar. You can also try this alternative recipe for pancake cereal with yoghurt, berries and maple syrup.
