Easy Mini Pancakes With Raisins
These bite-sized mini pancakes with raisins are the perfect breakfast or snack! Fluffy and light with a touch of sweetness from the raisins, they're great for kids and adults alike.
Ingredients
- 1 ½ cup All Purpose Flour
- 1 cup Milk
- ½ cup Raisins
- 3 tablespoon Olive Oil for frying
- 1 tablespoon Cane Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 tablespoon Baking Powder
- 1 tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 Cup Berries
Instructions
- Combine Flour, Baking Powder, SugarIn a large mixing bowl combine flour, baking powder and cane sugar.
- Add Wet IngredientsPour milk, maple syrup, add egg and vanilla extract into the flour mixture, and using an electric mixer beat for about 2 minutes until fully incorporated. Add raisins and mix it for another minute.
- Pour Pancake Batter and Cook on Both SidesDrizzle an olive oil into a large non-stick frying pan and drop batter to make little pancakes. You can also use a hot griddle if that's what you prefer.
- Serve WarmServe warm and enjoy with your favorite toppings. Fry for about 1 or 2 min until little bubbles form. Remember to stick to medium heat. Flip over and cook for a minute or two
Notes
- I've used cane sugar as the sweetener for these pancakes, but you can also use white sugar or any other natural sweetener of your choice.
- I've used a non stick frying pan to make these mini pancakes, but you can also choose to pop them in the toaster oven if you want to. Just make sure you use a parchment paper lined baking sheet to keep the pancakes from sticking to the surface.
- When you're done incorporating the wet and the dry ingredients together, remember to stir gently and avoid overmixing the batter. This will help the pancakes rise well and you'll be able to enjoy the nice and fluffy pancakes you're looking for.
- Remember to use the best quality, fresh leavening agent for your pancakes. If you're ending up with tough pancakes no matter what you do, it's probably because you're using baking powder or baking soda that has lost its efficacy.
- If you don't have baking powder, you can swap 1 teaspoon of it with ¼th teaspoon of baking soda and ½ teaspoon of lemon juice to get the perfect silver dollar pancakes.
- Remember to allow the mini pancakes to turn golden brown on both sides before you serve them. Stick to medium low heat when cooking them.
- To bring a bit of richness to the pancakes, you can also add some melted butter to the pancake batter. I would recommend using unsalted butter.
- I've used olive oil for frying the pancakes, but you can also choose to use butter if you want to.
Nutrition
Calories: 843kcalCarbohydrates: 130gProtein: 18gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 96mgSodium: 728mgPotassium: 685mgFiber: 7gSugar: 25gVitamin A: 352IUVitamin C: 4mgCalcium: 557mgIron: 7mg
Tried this recipe?Let us know how it was!