Pancake Cereal
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Pancake Cereal
 Tiny pancakes served in a bowl and eaten with a spoon. Combine together in a large-sized bowl: 1 cup all purpose flour 2 tablespoons granulated sugar or sweetener 2 teaspoons baking powder 1/2 teaspoon salt Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg: 3/4 cup milk 190ml, plus more as needed 2 tablespoons melted butter 1 teaspoon pure vanilla extract 1 large egg Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth and lump-free. Add 1-2 extra tablespoons of milk if needed to just slightly thin out the batter. Do not make it too runny. Let the batter sit for about 5 minutes while heating a nonstick pan or griddle over medium-high heat. Lightly grease with a little butter or cooking oil. Pour into a squeezable condiment/sauce bottle: the pancake batter (Alternatively, use a ziplock bag. Cut a tiny hole on an angle in the bottom corner of the bag to pipe out the batter.) Squeeze small dots of batter onto the hot greased pan. Cook until the tops form bubbles and look set/dry. Flip with a spatula and cook until golden on the undersides, about a further 1-2 minutes. Repeat with the remaining batter, lightly greasing the pan between batches. Serve with maple syrup, honey, fruit, ice cream or frozen yoghurt, or plain. |
Sweet Milk Griddle-cakes public domain crumb: sweet milk griddle-cake batter, cooked tiny The Boston Cooking-School Cook Book includes “Sweet Milk Griddle-cakes”. Fannie Merritt Farmer wrote it (1896). Fannie Farmer wrote this standard American cookbook with level measurements. Project Gutenberg has its public-domain text. Differences: The batter is almost the same: flour, baking powder, salt, sugar, milk, egg and melted butter. The online version adds only vanilla. It pipes the batter into dozens of coin-sized pancakes. People eat them from a bowl with syrup or milk like cereal. Farmer drops ordinary griddle-cakes from a spoon. She serves them with butter and maple syrup. |
| Online recipe | Ancestor recipe |
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Pancake Cereal
Online recipe (as published / commonly shared)
Servings: 2 serves · Prep 10 min · Cook 10 min · Total 20 min
We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.
Tiny pancakes served in a bowl and eaten with a spoon.
Combine together in a large-sized bowl:
1 cup all purpose flour
2 tablespoons granulated sugar or sweetener
2 teaspoons baking powder
1/2 teaspoon salt
Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg:
3/4 cup milk 190ml, plus more as needed
2 tablespoons melted butter
1 teaspoon pure vanilla extract
1 large egg
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth and lump-free. Add 1-2 extra tablespoons of milk if needed to just slightly thin out the batter. Do not make it too runny.
Let the batter sit for about 5 minutes while heating a nonstick pan or griddle over medium-high heat. Lightly grease with a little butter or cooking oil.
Pour into a squeezable condiment/sauce bottle:
the pancake batter
(Alternatively, use a ziplock bag. Cut a tiny hole on an angle in the bottom corner of the bag to pipe out the batter.)
Squeeze small dots of batter onto the hot greased pan. Cook until the tops form bubbles and look set/dry. Flip with a spatula and cook until golden on the undersides, about a further 1-2 minutes. Repeat with the remaining batter, lightly greasing the pan between batches.
Serve with maple syrup, honey, fruit, ice cream or frozen yoghurt, or plain.
Citations
- Cafe Delites · Mini Pancake Cereal: https://cafedelites.com/mini-pancakes-cereal/
- TikTok: https://www.tiktok.com/search?q=Pancake+Cereal
- web writeups: https://www.google.com/search?q=Pancake+Cereal+recipe
Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/1616085436?tag=recipeancesto-20
- Reference: The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896). Publisher: Skyhorse, 2012 edition, hardcover, ISBN 978-1616085438.
We put this together for personal use. See the citations.
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Ancestor recipe (public domain)Sweet Milk Griddle-cakes: ancestor recipe (public domain) From: The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896) sweet milk griddle-cake batter, cooked tiny |
Trace receipt
- Dish
- Pancake Cereal
- Match
- Somewhat close
- Ancestor
- Sweet Milk Griddle-cakes
- Source
- The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896)
- Differences
The batter is almost the same: flour, baking powder, salt, sugar, milk, egg and melted butter. The online version adds only vanilla. It pipes the batter into dozens of coin-sized pancakes. People eat them from a bowl with syrup or milk like cereal. Farmer drops ordinary griddle-cakes from a spoon. She serves them with butter and maple syrup.
- Online sources
- Cafe Delites · Mini Pancake Cereal
TikTok
web writeups - Date
- Sep 2026
The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896).
Fannie Farmer wrote this standard American cookbook with level measurements. Project Gutenberg has its public-domain text.