"The only thing better than a classic short stack of pancakes? Dozens of minis! This recipe has everything I love about the original breakfast dish, just in a miniature form. These tiny rounds are fluffy, golden brown, and delicious. They're perfect served as a fun kids' breakfast, or you can dress them up for a charming brunch. This step-by-step mini pancakes recipe will walk you through the entire process, from preparation to storage."
"This spin on my classic pancake recipe combines all-purpose and whole wheat flour for a hearty, developed flavor and fluffy texture. Here's what you'll need: All-purpose and whole wheat flour: Using a mix adds structure and flavor. You can stick to all-purpose flour only if you prefer a lighter pancake. Sugar: Granulated sugar is a classic here, but you can swap it with brown sugar or coconut sugar in equal amounts. Baking powder, salt, and vanilla extract: These pantry staples help your pancakes rise, balance flavor, and add sweetness. Milk: Use whatever milk you like: whole milk, 2%, skim, almond, soy, oat, or"
Mini pancakes are bite-sized, fluffy, golden-brown rounds made from a batter combining all-purpose and whole wheat flour, sugar, baking powder, salt, vanilla, and milk. The batter yields tender, flavorful minis that can be customized with toppings, syrups, sauces, and garnishes. Minis offer portion control and portability, making them easy to eat on the go without utensils. Minis work well for kids' breakfasts and elegant brunch presentations. Step-by-step guidance covers preparation through storage, and ingredients can be swapped—different flours, sugars, or milk types produce varying textures and flavors.
Read at A Couple Cooks
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