Mini Pancake Dinner
Small fluffy pancakes served with sides — breakfast for dinner.
Ready in
About 20 min · 8 min prep + 12 min cook
Safe favourite
breakfast
Texture
SoftDry
Ingredients
- Plain flour
- Eggs
- Milk
- Butter
Step-by-step
- 1Whisk 200g flour, 2 eggs, 300ml milk and a pinch of salt to a smooth batter. Rest 5 min.
- 2Heat a non-stick pan over medium and melt a small knob of butter.
- 3Drop tablespoons of batter to make mini pancakes — about 6cm wide.
- 4Cook until bubbles form on top (1–2 min), flip and cook another minute.
- 5Stack on a warm plate. Serve with butter, fruit or syrup on the side.
Adapt for a picky eater
- ·Make it milder: skip strong spices, herbs and onions — keep salt, butter or a touch of cheese instead.
- ·Swap an ingredient: trade anything they avoid for a safe favourite (e.g. cucumber sticks instead of cooked veg).
- ·Keep things separate: serve the parts side by side, not mixed — sauce on the side.
- ·Simplify: a smaller portion of just two or three familiar parts of the dish is a win.