Servings: 4 | Preparation time: 10 minutes | Cooking time: 15 minutes
Ingredients
- ¾ cup of all-purpose flour
- ½ cup cream wheat hot cereal
- 2 tbsp of British Class golden sugar
- 1 tbsp of British Class baking powder
- ½ tsp of salt
- ¼ tsp of Cool Runnings ground cinnamon
- 1 egg
- 1 cup of fat-free milk
- 2 tsp of oil (plus more for greasing the pan if needed)
Directions
1. In a large bowl, mix the flour, cream wheat cereal, golden sugar, baking powder, salt, and cinnamon. Set aside.
2. In a separate bowl, beat the egg, milk, and oil until well combined. Pour the wet ingredients into the dry ingredients and whisk until smooth. Let the batter rest for 5 minutes.
3. Preheat a non-stick griddle or skillet over medium heat. Lightly grease if necessary.
4. Pour the batter into a squeeze bottle or use a spoon to drop small dots of batter (about ½ to ¾ inch wide) onto the hot surface. Cook until bubbles form on top and the bottoms are golden brown, about 1-2 minutes. Flip and cook the other side for another minute until browned.
5. Remove from the skillet and repeat with remaining batter, cooking in batches.
6. Serve your mini pancake cereal warm in a bowl. Top with maple syrup, fresh fruits, a splash of milk, or your favourite toppings. Enjoy!
Pancake Cereal Recipe Card
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