Servings
  • 1 egg 1 egg
  • 110g plain flour 110g plain flour
  • 115ml whole milk 115ml whole milk
  • 40g melted butter 40g melted butter
  • 2tsp oil, plus some more for cooking 2tsp oil, plus some more for cooking
  • A pinch of salt A pinch of salt
  • 2tsp Lyle’s Golden Syrup, plus more for serving 2tsp Lyle’s Golden Syrup, plus more for serving
  • 2tsp baking powder 2tsp baking powder

Instructions

HOW TO MAKE THIS RECIPE

  1. Mix all the ingredients together in a blender or with a whisk. Let it rest for 5-10min - this will result in fluffier pancakes. The batter shouldn’t be too liquid but also not too thick as you will not be able to pipe out mini pancakes.
     
  2. Pour the pancake batter into a piping bag or a sauce bottle. If using a bag snip it at the end just enough to squeeze out the pancake batter easily.
     
  3. Place a non-stick frying pan on medium heat, you can either grease with butter or oil and heat until hot.
     
  4. Squeeze out the batter into the hot pan (about 1 pound size) making sure they are not touching one another.
     
  5. Cook the pancakes until they start to bubble, after about 30 seconds flip them using a spatula or chopsticks. The mini pancakes should be golden brown before you flip, continue to cook the other side for another 30 seconds.
     
  6. Serve in two bowls, drizzle over generously with Lyle‘s Golden Syrup and fruit of your choice if you like and eat while still warm. You can eat them just like cereal, covered with milk or simply with a spoon on their own!