Mini Pancakes

30 minutes

150g all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 large egg, slightly beaten
260ml milk of choice
70g FAGE Total 5%, FAGE Total 2% or FAGE Total 0%
3 tablespoons butter, melted
1 teaspoon vanilla extract
Vegetable oil for the pan

FAGE Total 5%, FAGE Total 2% or FAGE Total 0%
Maple syrup
Mint sprig (optional)

  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, lightly whisk the egg and add milk, yogurt, butter, and vanilla extract.
  3. Pour wet ingredients into dry ingredients and whisk together until combined. Set aside.
  4. Heat a non-stick pan over medium-low heat. Lightly brush pan with oil.
  5. Place batter in a squeeze bottle or a plastic baggie with a small corner cut off.
  6. Squeeze out batter a teaspoon size (about 2-3 cm in diameter) at a time. Cook until pancake starts to bubble. Flip and cook for an additional 30 seconds.
  7. Scoop into a bowl and top with yogurt, raspberries, maple syrup, and mint sprig.