Colorful mini pancakes with maple syrup
Two hundred pancakes, three centimeters each
Just one batter — the organic Pancake & waffle mix with egg and milk — divided into three: plain, with matcha tea, and with raspberry puree.
Dispense with a squeeze bottle or a piping bag and cook over low heat, so the color is retained.
40 min
Preparation time
Breakfast
Category
Low
Difficulty
200
Mini pancake
What is needed
Makes about 200 mini pancakes, 3 cm in diameter.
1 large egg
300 ml of milk
250 g Organic Pancake & Waffle Mix
50g raspberries
1 teaspoon matcha tea powder
Extra virgin olive oil for the pan
To garnish: raspberries, dark chocolate chips and Pure Dark Maple Syrup
Eight steps
The batter
Whisk the egg with the milk, add the pancake mix and whisk by hand until smooth.
Raspberries
Blend them and strain through a sieve to remove the seeds.
Divide into three
Three parts of equal weight.
Matcha and raspberries
In one bowl, the matcha tea; in the second, the raspberry puree. The third remains plain.
The dispensers
Transfer the three compounds into small-tipped squeeze bottles or into piping bags without nozzles, cut to about ½ cm.
In a pan
Heat a non-stick pan, grease it with a little oil, and pour in small amounts of batter.
Low fire
It helps prevent them from browning too much and losing their color.
Flip and serve
After a couple of minutes, turn them with two wooden skewers and cook for another minute. Serve with maple syrup, fresh fruit, chocolate chips, and yogurt.
The color fades over high heat
Keep the flame low. The more the pancake browns in the pan, the less the color of the batter will show.
Two wooden skewers instead of a spatula: at three centimeters in diameter, this is the easiest way to flip them whole.
The ingredient
The base used in this recipe. Organic Pancake & Waffle mix: just add an egg and milk.
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