Miniature Pancakes
Indulge in the joy of miniature pancakes with sourdough discard. Perfect for brunch or breakfast, discover how to make them delicious.
Servings: 4
Calories: 342kcal
Ingredients
Dry ingredients
- 1 cup flour more if needed for thicker pancakes
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet ingredients
- ¾ cup sourdough discard active will also work
- ¼ cup melted butter
- 2 tablespoons honey or maple syrup
- 1 egg
- 1 cup milk
- optional lemon juice
Instructions
Mix the batter
- In a bowl, whisk together the dry ingredients.
- Then mix the wet ingredients until smooth.
- Combine everything to form a smooth pancake batter and allow it to sit at room temperature for a few minutes during the batter rest.
Heat your pan
- Warm a non-stick skillet, frying pan, or electric griddle over medium heat or medium-low heat.
- Add a little butter to the hot pan.
Pipe the tiny pancakes
- Transfer the batter into a squeeze bottle.
- Use it to pipe round pancakes about the size ½ inch circle.
- Cook until bubbles form and flip when the bottoms are golden brown.
Cook in batches
- Place cooked pancakes on a baking sheet while finishing the rest of the batch.
- This method works great when making a large batch.
- If you prefer larger pancakes, you can simply make regular pancakes instead.
Notes
The most important thing when making mini pancake bites is to keep the heat controlled.
- Cook over medium heat or medium-low heat
- Avoid high heat
- Make sure the pan is evenly heated
- You can also stir in chocolate chips or sprinkle cinnamon sugar on top for different flavors.
- Letting the batter sit for a short batter rest helps create a softer pancake texture.
Nutrition
Serving: 4g | Calories: 342kcal | Carbohydrates: 44g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 987mg | Potassium: 149mg | Fiber: 1g | Sugar: 12g | Vitamin A: 513IU | Vitamin C: 0.1mg | Calcium: 90mg | Iron: 2mg