Mini Picnic Pancakes
This recipe is for classic, fluffy mini pancakes. Super cool on a canoe picnic in the forest. Here is the yummy recipe.
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter, plus extra for the pan
- 1/2 teaspoon vanilla extract
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate, smaller bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Using a whisk or a spatula, mix until just combined. The batter will be lumpy, which is exactly what you want—do not overmix! Overmixing will result in tough pancakes.
- Heat Pan: Heat a large non-stick pan or griddle over medium heat. Lightly grease the pan with a little butter.
- Cook Pancakes: Using a tablespoon or a small measuring spoon, drop small amounts of batter onto the hot pan, leaving some space between each one.
- Flip: Cook for 1-2 minutes, or until you see small bubbles forming on the surface and the edges look set. Use a small spatula to carefully flip each pancake.
- Finish Cooking: Cook on the other side for another 1-2 minutes, or until golden brown.
- Serve: Remove the pancakes from the pan and serve immediately with your favorite toppings like maple syrup, fresh fruit, or whipped cream.
- Picnic ready!
Tips for Mini Pancakes:
- For perfectly round pancakes, you can use a squeeze bottle to dispense the batter.
- Keep the pancakes warm in a low oven (around 200°F / 95°C) on a wire rack while you finish cooking the rest of the batch.
- You can easily add flavorings like a dash of cinnamon or a handful of mini chocolate chips to the batter before cooking.
Super yummy cozy cabin picnic!
