Mini Pancake Bowl
Soft, fluffy mini pancakes served in a bowl and topped with chocolate, pistachio cream, or fresh fruit. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
- 2 large eggs
- 2 tablespoons sugar
- 3 tablespoons vegetable oil
- 1 cup milk 200 ml
- 1½ cups all-purpose flour 160 g
- 1 teaspoon vanilla extract or 1 packet vanilla sugar
- 2 teaspoons baking powder 1 packet
- 1 cup chopped strawberries or fruit of choice
Optional Toppings:
- Melted chocolate
- Pistachio cream
- Maple syrup
- Powdered sugar
- Fresh fruits
Instructions
- In a large bowl, beat the eggs and sugar until light and slightly bubbly.
- Add vegetable oil and milk. Mix until combined.
- Stir in vanilla extract and baking powder.
- Gradually add flour while mixing until you obtain a smooth, slightly runny batter. Do not overmix.
- Gently fold in chopped strawberries.
- Heat a non-stick pan over medium-low heat. Lightly grease if needed.
- Pour small portions of batter into the pan to form mini pancakes.
- Cook until bubbles form on the surface (about 1–2 minutes), then flip and cook until golden brown.
- Transfer to a bowl and repeat with remaining batter.
- Garnish with melted chocolate, pistachio cream, syrup, or fresh fruit. Serve warm.
Notes
- You can substitute strawberries with blueberries, bananas, or raspberries.
- For dairy-free pancakes, use almond or oat milk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a microwave for 20–30 seconds or in a pan over low heat.