I made these mini pancakes this morning and I was totally smitten. They are so delicious (and totally cute)! I even made them with lighter ingredients; Greek yogurt instead of sour cream. I ate them right off the hot griddle without any butter or maple syrup and loved them. The girls were obsessed too. We ate all of them. The whole batch….about 35 mini pancakes. Pigs!
These mini pancakes are light and fluffy and they just melt in your mouth. The sour cream/Greek yogurt made these so moist and rich. Absolutely the best pancakes I’ve ever made! And I make a lot of pancakes. I wanted to try something new so I flipped through my trusty old “bible”, Joy of Cooking, and found a pancake recipe. I changed the ingredients a little to lighten them up so I could save some calories for my pot roast later. The girls loved them and they were the perfect size for their little hands. They kept asking for more “puh-cakes”. I cannot wait to make these again.
Mini food is just too cute. I wish I could make everything miniature. These would be great for a brunch get together. You could skewer them if you are serving buffet style so guests can pick them up easily and go. Ooh, even for a pancake bar at a brunch. You could have bowls or different fruits and syrups for topping. I’m loving all the possibilities of these little breakfast cakes.
- 2 eggs
- 1 cup plain Greek yogurt
- 1/4 cup whole wheat flour
- 1 1/2 Tbsp sugar
- 1/2 tsp salt
- 1/4 tsp baking soda
- Preheat a griddle to about 350° (if you don't have a numerical temp dial you can tell it's hot enough when you droplets of water sizzle and then evaporate). In a large bowl, lightly beat eggs. Whisk in remaining ingredients until just combined.
- Spoon 1 tablespoon of batter per cake onto hot griddle. Cook until the top is speckled with bubbles and some have popped, about 3 minutes. Turn and cook until underside is lightly browned, 1 to 2 minutes. Serve immediately.
- 2 eggs
- 1 cup sour cream
- 1/4 cup whole wheat flour
- 1 1/2 Tbsp sugar
- 1/2 tsp salt
- 1/4 tsp baking soda
- Preheat a griddle to about 350° (if you don't have a numerical temp dial you can tell it's hot enough when you droplets of water sizzle and then evaporate). In a large bowl, lightly beat eggs. Whisk in remaining ingredients until just combined.
- Spoon 1 tablespoon of batter per cake onto hot griddle. Cook until the top is speckled with bubbles and some have popped, about 3 minutes. Turn and cook until underside is lightly browned, 1 to 2 minutes. Serve immediately.
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