Delicious mini pancakes made with simple ingredients, perfect for breakfast or a snack.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a mixing bowl, combine the maida, sugar, and baking powder.
In another bowl, mix the milk, vegetable oil, water, and vanilla essence.
Gradually add the wet ingredients to the dry ingredients and mix until smooth.
Heat a non-stick pan over medium heat.
Pour small amounts of batter onto the pan to form mini pancakes.
Cook until bubbles form on the surface, then flip and cook until golden brown.
For fluffier pancakes, let the batter rest for a few minutes before cooking.
You can add chocolate chips or fruits to the batter for extra flavor.
Can I use whole wheat flour instead of maida?
Yes, you can substitute whole wheat flour for maida, but the texture may be slightly different.
How can I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Can I make these pancakes vegan?
Yes, you can use plant-based milk and replace the vegetable oil with a vegan alternative.
What toppings can I use for mini pancakes?
You can top them with syrup, honey, fruits, or whipped cream.
How do I know when the pancakes are done cooking?
Pancakes are done when they are golden brown on both sides and spring back when lightly pressed.
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