Mini pancakes

Name: Mini pancakes - Claudia I.
Ingredients: 2 cups of yogurt (300 ml); sour milk or buttermilk; 3 eggs; 4; 5 tablespoons of melted butter (or oil); I used fifty; fifty; 5 tablespoons of sugar; extract of choice (I used vanilla); 3 cups of flour; 1 teaspoon of baking powder; 1 tablespoon of baking soda; 1/2 cup of mineral water (not specified in the original recipe; but I added it because the dough seemed too thick to me).

Dessert - Mini pancakes by Claudia I. - Recipia

Fluffy and Aromatic Mini Pancakes If you are looking for a quick and delicious dessert, mini pancakes are the perfect choice! These miniature pancakes, easy to prepare, are ideal for a special breakfast or a sweet snack. In this recipe, I will guide you step by step to achieve amazing results using simple ingredients and effective techniques. Let's get started! Preparation time: 10 minutes Baking time: 15 minutes Total time: 25 minutes Servings: 4 Ingredients: - 300 ml yogurt (or sour milk) - 3 large eggs - 4-5 tablespoons melted butter (or oil, recommending a 50/50 combination) - 5 tablespoons sugar - Vanilla essence (or another preferred flavor) - 3 cups flour - 1 teaspoon baking powder - 1 tablespoon baking soda - 1/2 cup sparkling water (optional, to adjust consistency) Preparation: 1. Preparing the liquid ingredients: In a large bowl, combine the yogurt, eggs, melted butter, and vanilla essence. Use a whisk to mix the ingredients well until you achieve a smooth mixture. It is important to ensure good integration to avoid lumps in the batter. 2. Adding the dry ingredients: In another bowl, sift the flour, baking powder, and baking soda. This step is essential for fluffy pancakes, as it helps aerate the flour and activate the leavening agent. Add the dry ingredient mixture to the liquid ingredients, gently mixing with a spatula or wooden spoon. Avoid overmixing; it's fine if a few small lumps remain. 3. Adjusting the consistency: If the batter seems too thick, gradually add sparkling water, mixing gently. The optimal consistency is similar to that of thicker sour cream. This will ensure fluffy and airy pancakes. 4. Heating the pan: Here’s the secret! Don’t fry the pancakes in a pool of oil, as I did on my first attempt, but lightly grease the pan with a few drops of oil. A non-stick pan is ideal to prevent sticking. 5. Frying the mini pancakes: Using a spoon or ladle, pour the batter into the pan, forming mini pancakes of desired size. Let them fry for 2-3 minutes until bubbles appear on the surface. Then, carefully flip them with a spatula and fry the other side for another 1-2 minutes until golden. 6. Draining excess oil: After frying, place the mini pancakes on a paper towel to absorb excess oil. 7. Serving: These mini pancakes are delicious served warm, alongside flavored jams, chocolate cream, powdered sugar, or ice cream. Everyone can customize the toppings according to their preferences, turning this dessert into a unique experience! Useful tips: - Experiment with different essence flavors, such as almond or orange, to give the recipe a twist. - You can add fruit pieces (bananas, blueberries, raspberries) to the batter for extra flavor. - Cook mini pancakes in advance and freeze them. You can quickly reheat them in the microwave for a quick breakfast. These mini pancakes are not just a simple recipe but also a way to bring joy every morning! Enjoy every bite and cherish the moments spent with loved ones. Enjoy your meal!

Mini pancakes

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