Mini Pancakes with Carob Powder
When it comes to pancakes, I'm usually not very patient, but I've made this recipe a few times because it's simple and quick. These are mini pancakes with carob powder, lightly flavored with cinnamon and filled with whipped cream and jam. Nothing complicated, just straightforward steps.
Quick Info
Total time: about 40 minutes
Preparation time: 15 minutes
Cooking time: 20-25 minutes (depending on the size of the pan)
Servings: 6 (about 18-20 mini pancakes)
Difficulty: easy
Recipe type: quick dessert, for any day
Ingredients
For the pancakes:
2 large eggs (size L)
100 g granulated sugar
200 g flour
180 ml milk
65 ml oil
30 g carob powder
1 teaspoon cinnamon
1 teaspoon baking powder
For filling and decoration:
200 g heavy cream (minimum 30% fat)
1 teaspoon sugar
100 g apricot jam
Preparation method
1. Break the eggs into a large bowl. Add the sugar and beat with a mixer for 4-5 minutes until the mixture becomes light in color and clearly increases in volume.
2. Pour the oil over the beaten eggs and continue mixing for a few seconds until well incorporated.
3. Add the milk. Mix again briefly to combine.
4. Sift the flour over the liquid mixture. Mix on low speed just until no traces of flour are visible.
5. Finally, add the carob powder, baking powder, and cinnamon. Mix for another 1-2 minutes to distribute evenly.
6. Heat a non-stick pan over medium heat and grease it with a little oil (a very thin layer, just at the beginning).
7. Take a tablespoon of the mixture for each mini pancake and place it in the heated pan, leaving space between them.
8. Let them cook until bubbles appear on the surface and the edges look dry, then flip with a spatula and let them cook for another 30-40 seconds on the other side.
9. Remove to a plate, preferably on a rack to cool faster. Continue in the same manner until the mixture is finished.
10. For the whipped cream: place the cold cream from the fridge in a bowl, add a teaspoon of sugar, and beat first on low speed, then on high speed until the cream becomes fluffy and airy. Do not overbeat it, just enough to hold its shape.
11. Assembly: form small stacks of three mini pancakes. On each pancake, place whipped cream only on the edges, and in the center, add a teaspoon of apricot jam.
12. Top the last layer with whipped cream and sprinkle with carob powder if you want it to look nicer.
Why I make this recipe often
I love that it doesn’t require complicated ingredients and can be made quickly, even when I’m not in the mood for elaborate desserts. These mini pancakes are perfect for a snack or breakfast and can be assembled just before serving, without any hassle.
Tips and variations
Tips
If the eggs are very cold, you can leave them at room temperature for 5 minutes before mixing for better volume.
Carob powder adds a slightly caramelized flavor and color. Do not replace it with cocoa without adjusting the sugar, as they are not as sweet.
Do not beat the cream too hard, just until it becomes fluffy, otherwise, it may curdle.
After baking each batch of pancakes, there is no need to grease the pan every time if they do not stick.
Substitutions
Sugar can be replaced with brown sugar or another sweetener if preferred.
Apricot jam can easily be replaced with any other jam without large fruit pieces.
Vegetable cream can be used if needed, but it doesn’t have exactly the same taste.
Variations
For a version with more flavor, you can add a little vanilla to the mixture.
The pancakes can also be made smaller, like blinis.
If you want to serve them warm, assemble them immediately after baking.
Serving ideas
They can be served plain or with extra whipped cream and a little carob powder on top.
For breakfast, a version with yogurt and fruits instead of jam and whipped cream works well.
Frequently asked questions
1. Can the pancakes be made without carob powder?
Yes, but they will have a different color and a more neutral taste. The recipe can be adapted, but the specific flavor will be missing.
2. What if I don’t have baking powder?
The pancakes will turn out flatter and denser without baking powder. If you don’t have it, at least use type 650 flour and mix the eggs very well at the beginning.
3. Can I use plant-based milk?
Yes, the result does not differ much in final texture, but the taste will be slightly different depending on the type of milk used.
4. How many pancakes does this quantity yield?
About 18-20 mini pancakes if you use regular spoons for portioning.
5. Can I use store-bought whipped cream?
Yes, but freshly whipped cream has a more natural taste and a nicer texture.
Nutritional values
The values are estimated for one serving (about 3 mini pancakes with whipped cream and jam):
Calories: approximately 280 kcal
Protein: 6-7 g
Fat: 12-13 g
Carbohydrates: 36-38 g
Values depend on the type of jam and cream used, but the pancakes do not have excess sugar or fat if the quantities are respected.
Storage and reheating
Plain pancakes can be stored in the fridge in a closed container for a maximum of 2 days. They can be reheated briefly in the microwave or in a pan, but after filling with whipped cream and jam, it’s best to consume them immediately. Whipped cream does not last long in the fridge without losing its texture. If you know they will remain, store the pancakes separately and fill them just before serving.
When it comes to pancakes, I'm usually not very patient, but I've made this recipe a few times because it's simple and quick. These are mini pancakes with carob powder, lightly flavored with cinnamon and filled with whipped cream and jam. Nothing complicated, just straightforward steps.
Quick Info
Total time: about 40 minutes
Preparation time: 15 minutes
Cooking time: 20-25 minutes (depending on the size of the pan)
Servings: 6 (about 18-20 mini pancakes)
Difficulty: easy
Recipe type: quick dessert, for any day
Ingredients
For the pancakes:
2 large eggs (size L)
100 g granulated sugar
200 g flour
180 ml milk
65 ml oil
30 g carob powder
1 teaspoon cinnamon
1 teaspoon baking powder
For filling and decoration:
200 g heavy cream (minimum 30% fat)
1 teaspoon sugar
100 g apricot jam
Preparation method
1. Break the eggs into a large bowl. Add the sugar and beat with a mixer for 4-5 minutes until the mixture becomes light in color and clearly increases in volume.
2. Pour the oil over the beaten eggs and continue mixing for a few seconds until well incorporated.
3. Add the milk. Mix again briefly to combine.
4. Sift the flour over the liquid mixture. Mix on low speed just until no traces of flour are visible.
5. Finally, add the carob powder, baking powder, and cinnamon. Mix for another 1-2 minutes to distribute evenly.
6. Heat a non-stick pan over medium heat and grease it with a little oil (a very thin layer, just at the beginning).
7. Take a tablespoon of the mixture for each mini pancake and place it in the heated pan, leaving space between them.
8. Let them cook until bubbles appear on the surface and the edges look dry, then flip with a spatula and let them cook for another 30-40 seconds on the other side.
9. Remove to a plate, preferably on a rack to cool faster. Continue in the same manner until the mixture is finished.
10. For the whipped cream: place the cold cream from the fridge in a bowl, add a teaspoon of sugar, and beat first on low speed, then on high speed until the cream becomes fluffy and airy. Do not overbeat it, just enough to hold its shape.
11. Assembly: form small stacks of three mini pancakes. On each pancake, place whipped cream only on the edges, and in the center, add a teaspoon of apricot jam.
12. Top the last layer with whipped cream and sprinkle with carob powder if you want it to look nicer.
Why I make this recipe often
I love that it doesn’t require complicated ingredients and can be made quickly, even when I’m not in the mood for elaborate desserts. These mini pancakes are perfect for a snack or breakfast and can be assembled just before serving, without any hassle.
Tips and variations
Tips
If the eggs are very cold, you can leave them at room temperature for 5 minutes before mixing for better volume.
Carob powder adds a slightly caramelized flavor and color. Do not replace it with cocoa without adjusting the sugar, as they are not as sweet.
Do not beat the cream too hard, just until it becomes fluffy, otherwise, it may curdle.
After baking each batch of pancakes, there is no need to grease the pan every time if they do not stick.
Substitutions
Sugar can be replaced with brown sugar or another sweetener if preferred.
Apricot jam can easily be replaced with any other jam without large fruit pieces.
Vegetable cream can be used if needed, but it doesn’t have exactly the same taste.
Variations
For a version with more flavor, you can add a little vanilla to the mixture.
The pancakes can also be made smaller, like blinis.
If you want to serve them warm, assemble them immediately after baking.
Serving ideas
They can be served plain or with extra whipped cream and a little carob powder on top.
For breakfast, a version with yogurt and fruits instead of jam and whipped cream works well.
Frequently asked questions
1. Can the pancakes be made without carob powder?
Yes, but they will have a different color and a more neutral taste. The recipe can be adapted, but the specific flavor will be missing.
2. What if I don’t have baking powder?
The pancakes will turn out flatter and denser without baking powder. If you don’t have it, at least use type 650 flour and mix the eggs very well at the beginning.
3. Can I use plant-based milk?
Yes, the result does not differ much in final texture, but the taste will be slightly different depending on the type of milk used.
4. How many pancakes does this quantity yield?
About 18-20 mini pancakes if you use regular spoons for portioning.
5. Can I use store-bought whipped cream?
Yes, but freshly whipped cream has a more natural taste and a nicer texture.
Nutritional values
The values are estimated for one serving (about 3 mini pancakes with whipped cream and jam):
Calories: approximately 280 kcal
Protein: 6-7 g
Fat: 12-13 g
Carbohydrates: 36-38 g
Values depend on the type of jam and cream used, but the pancakes do not have excess sugar or fat if the quantities are respected.
Storage and reheating
Plain pancakes can be stored in the fridge in a closed container for a maximum of 2 days. They can be reheated briefly in the microwave or in a pan, but after filling with whipped cream and jam, it’s best to consume them immediately. Whipped cream does not last long in the fridge without losing its texture. If you know they will remain, store the pancakes separately and fill them just before serving.