Mini Pancake Cereal

5 mins Prep Time

20 mins Cook Time

Written By

Tara Omidvar

When two beloved breakfast foods come together, you can expect nothing but magic, and this recipe delivers exactly on that promise. Try your hand at this fun and creative way to enjoy breakfast. Mini pancakes take up the guise of cereal and are doused in a generous amount of maple syrup and local Ontario milk! Studded with chocolate chips and fresh strawberries, this is guaranteed to get those late risers out of bed.

Sponsored by Dairy Farmers of Ontario.

Ingredients

Mini Pancake Cereal

1 1/2 cups local 2% milk
2 cups all-purpose flour
2 eggs
2 tablespoons local unsalted butter (melted, plus extra for cooking)
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 cup mini dark chocolate chips (optional)
Pinch of salt

To Serve

Local 2% milk
Fresh strawberries
Maple syrup

Directions

Mini Pancake Cereal

8 Steps

Step 1

Heat a large skillet over medium-low heat.
Step 2

In a large bowl, mix together the dry ingredients except for the chocolate chips and set aside.
Step 3

Beat eggs and melted butter into the milk. Whisk the wet mixture into dry ingredients. Mix only enough to moisten the flour and leave a few lumps. If the batter seems thick, add more milk.
Step 4

Transfer the batter into a squeeze bottle (if you don't have a squeeze bottle, you can use a piping bag or spoon). Add 1 teaspoon of butter on a skillet. Squeeze the batter into the skillet in about 1-inch circles (the size of the mini pancakes is totally dependent on you, you can make them bigger or smaller).
Step 5

Let the pancakes cook for about 1 minute, drop a couple of chocolate chips on top of each mini pancake and top the chocolates with a few drops of pancake batter (if using chocolate).
Step 6

Flip and cook for another 30 seconds or until golden brown.
Step 7

Repeat this process until the batter is finished.
Step 8

Serve pancakes warm with fresh strawberries, maple syrup and milk. Enjoy!