I love all mini things, especially mini food. So when I started seeing a huge amount of pancake cereal TikToks, I knew I had to make some! Trust me when I say that pancakes taste better when they’re mini. 10/10 would recommend. (recipe at the end)
What is pancake cereal?
Pancake cereal is just pancakes, but mini, so they’re cereal-sized! Imagine tiny, tiny freshly cooked pancakes in a bowl and there you have it: pancake cereal!
What equipment do you need to make pancake cereal?
You just need a regular bowl, a non-stick frying pan (very important when making pancakes), a squeeze bottle or ziplock bag with the tip cut off, a spatula (or a pair of chopsticks) to flip, and a bowl to eat out of.
How to make pancake cereal?
First off, make your pancake batter. I like to use my favorite pancake recipe because it’s the perfect consistency for piping out into pancake cereal, not too thick and not too thin. My recipe makes enough for one big bowl of cereal or two smaller ones and is perfect because it doesn’t use up too much flour or butter.
You can use my favorite recipe (see below), your go-to pancake recipe, or a boxed pancake mix. Whatever you end up doing, make sure the pancake batter is not too thick and not too thin or runny. If the batter is too thin all the pancakes will run into each other.
If it’s too thick you won’t be able to pipe it out. Make sure it’s not too lumpy either or it won’t pipe out smoothly.
Once your pancake batter is mixed up and the right consistency put it into a squeeze bottle with a small opening OR put it in a ziplock bag. Don’t cut off the tip of the ziplock bag until you’re ready to cook. Also, it’s better to make the cut on the bag pretty tiny. If the hole is too big, your pancakes will also end up pretty big.
When your batter is ready, heat up a non-stick pan over medium-low heat. Brush a thin layer of oil on your pan. Pipe out small pancakes or drop the batter by the 1/4 teaspoon and cook until small bubbles form on the surface and at the edges. Flip and continue cooking until golden brown, about 30 seconds more.
Pancake Cereal Tips and Tricks
• Use oil instead of butter for the pan. Butter has a low heat point so it’s better to use oil if you don’t want your pancakes to end up burnt-looking.
• Keep the pan on low heat to start and then turn up the heat once you’ve piped out all the pancakes. Or, if you’re really slow, you can heat the pan, then turn it off, pipe out the pancakes, then turn the stove on after you’re done to cook them.
• Pipe the pancakes out smaller than you think – they will spread a tiny bit. If you want extra mini pancakes, your pancake batter should just be smaller than the size of a dime.
• If you’re not particular, use a giant flipper to flip all your pancakes at once. Or, use a pair of chopsticks to flip over each pancake individually. You can even just shake and toss the pan.
• If you want your pancakes to be warm, keep them warm in the oven. Because they’re so tiny, they don’t stay warm for very long. If you want warm pancakes, keep them warm in a low oven.
That’s it! Pancake cereal is just about the cutest thing you’ll ever make for breakfast.
Pancake Cereal Recipe
Ingredients:
1/2 cup all-purpose flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup buttermilk ( you can use milk too)
1.5 tbsp whisked egg
oil for the pan
Instructions:
In a bowl, whisk together the flour, baking powder, baking soda, and sugar. Add the whisked egg and buttermilk to the bowl, gently combine with a fork, being careful not to over mix, but mixing out all the large lumps.
Pour the pancake batter into a squeeze bottle or ziplock bag with a tiny corner cut off. Or you can use a teaspoon to scoop it out.
Heat up a non-stick pan over medium-low heat. Brush a thin layer of oil on your pan. Squeeze out mini pancakes (or drop the batter by the teaspoon) and cook until the pancakes start to bubble. When you flip them, they should be golden brown. Continue cooking for another 30 seconds or 1 minute, or until golden brown. Scoop the pancakes out into a bowl.
Serve with a pat of butter and drizzle with syrup!
Note: If you don’t have buttermilk on hand, make an easy substitute by mixing together a scant 1/2 cup milk with 1.5 teaspoons vinegar or lemon juice. Do this at the beginning so it has time to thicken up.
My youtube channel: https://www.youtube.com/channel/UCKuxntyqpKgmg4Z8uuR8FLw
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