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Pancake Cereal
Pancake Cereal

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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

Cookbook ancestor

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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. This is not a cookbook reprint.