Delicious Mini Pancakes perfect for the lunchbox.
PREPARATION TIME:
PREP: 15 minutes
COOK: 15 minutes
TOTAL: 30 minutes
INGREDIENTS
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 15 grams (1 tablespoon) caster sugar or granulated sugar, optional
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 120 ml (1/2 cup) full fat or whole milk
- 120 ml (1/2 cup) thick full fat Greek yogurt or natural yogurt
- 55 grams (1/4 cup) unsalted butter, melted and cooled
- Butter, for frying*
INSTRUCTIONS
- In a large mixing bowl, add flour, sugar (if using), baking powder and salt. Give it a little stir.
- In a separate bowl, add vanilla, eggs, milk and yogurt and stir with a fork just to break up the egg yolks.
- Add the wet mixture to the flour mixture, along with the melted butter and gently whisk by hand until combined. The mixture will be very thick. If it’s too thick, add 1 tablespoon of extra milk.
- Heat a medium-sized frying pan on a medium-low heat, add a little butter (1 teaspoon) to the pan and let it melt. Use a paper towel to spread it out so it evenly coats the pan. Skip the butter here if you are using a good non-stick pan.
- Dollop 2 tablespoons of pancake batter into the pan. Use a dessert spoon to gently spread the batter out slightly to form a large circle, approximately 6cm (2.5 inches) in diameter.
- Heat pancakes for 1-2 minutes or until light bubbles form on top and pancakes are golden brown on the bottom.
- Carefully flip pancakes and heat on the opposite side for about 1 minute or until golden. Remove from heat and set aside. Repeat with the remaining pancake batter.
NOTES
Caster sugar: You can omit the sugar for a sugar-free option. The pancakes are delicious either way.
Vanilla extract: Vanilla helps to give these pancakes plenty of flavour, despite having little or no sugar. Opt for vanilla extract rather than vanilla essence (imitation vanilla) if you can.
Yogurt: Greek or natural-style yogurt will ensure these pancakes are super light and fluffy. I recommend using a thick full fat Greek yogurt if you can. Alternatively, you can swap the milk and yogurt in this recipe for buttermilk.
Cooking temperature: Experiment to find the right temperature for your stove and pan. Too hot and your pancakes will burn or cook on the outside and be doughy and under-cooked in the middle. Too low and your pancakes will take forever to cook and harden on the outside. Personally, I find I have to turn my stove up higher initially and then turn it down halfway through cooking.
*Butter for frying: If you are using a good quality non-stick frying pan to cook these Mini Pancakes, you won’t need to use any extra butter when frying. The pancakes pictured were cooked without any butter or oil but have a lovely golden brown exterior.
Make-ahead: You can make this pancake batter ahead of time (the night before) and keep it covered in the fridge. To use, bring it back to room temperature. If it’s too thick, add a little extra milk until it’s a thinner, scoopable consistency.
Freezer instructions: If you have leftover cooked pancakes, you can wrap them in plastic wrap and store them in an airtight container at room temperature. Alternatively, you can wrap and freeze them for a later date. To enjoy, simply thaw at room temperature or microwave for 20 seconds or so until warm.
