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Mini Pancakes

0
13 Min
Medium

Manioc (cassava) pudding is a delicious and gelatinous dessert coated with grated coconut very popular in Mauritius.

Ingredients

Here you can find more information about adjusted portion sizes 4 here

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100 g
Wheat flour, white, cake, enriched
1 
egg
150 mL
Milk, producer, fluid, 3.7% milkfat
20 mL
Vegetable oil-butter spread, reduced calorie

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Instructions

13 Minutes
Step1
1 Min
Put the flour into the mixing bowl. Make a well in the centre and add the egg and about half of the milk.
Step2
4 Min
Using a whisk or wooden spoon mix to a smooth, thick batter. You may need to add a little more milk if the batter is too thick to mix.
Step3
2 Min
When the batter is smooth, gradually stir in the rest of the milk until it is well combined.
Step4
1 Min
Brush a small amount of oil to a frying pan (preferably non-stick), just enough to give non-stick layer to the surface of the pan.
Step5
1 Min
Heat the frying pan on high heat and then turn down the heat to medium.
Step6
1 Min
Pour a small amount of batter onto the surface of the pan.
Step7
1 Min
Leave each pancake to cook for about 30 seconds. Bubbles will appear on the surface and the mixture will start to set.
Step8
1 Min
Flip each pancake over and cook for another 30 seconds.
Step9
1 Min
Transfer pancakes on a plate and serve warm or cold.
Mini Pancakes

Step1 of 9

Ingredients: egg, Wheat flour, white, cake, enriched, Milk, producer, fluid, 3.7% milkfat

Put the flour into the mixing bowl. Make a well in the centre and add the egg and about half of the milk.

Mini Pancakes

Step2 of 9

Ingredients: Milk, producer, fluid, 3.7% milkfat

Using a whisk or wooden spoon mix to a smooth, thick batter. You may need to add a little more milk if the batter is too thick to mix.

Mini Pancakes

Step3 of 9

Ingredients: Milk, producer, fluid, 3.7% milkfat

When the batter is smooth, gradually stir in the rest of the milk until it is well combined.

Mini Pancakes

Step4 of 9

Ingredients: Vegetable oil-butter spread, reduced calorie

Brush a small amount of oil to a frying pan (preferably non-stick), just enough to give non-stick layer to the surface of the pan.

Mini Pancakes

Step5 of 9

Ingredients: Vegetable oil-butter spread, reduced calorie

Heat the frying pan on high heat and then turn down the heat to medium.

Mini Pancakes

Step6 of 9

Ingredients: Wheat flour, white, cake, enriched, egg, Milk, producer, fluid, 3.7% milkfat, Vegetable oil-butter spread, reduced calorie

Pour a small amount of batter onto the surface of the pan.

Mini Pancakes

Step7 of 9

Ingredients: Wheat flour, white, cake, enriched, Vegetable oil-butter spread, reduced calorie, Milk, producer, fluid, 3.7% milkfat, egg

Leave each pancake to cook for about 30 seconds. Bubbles will appear on the surface and the mixture will start to set.

Mini Pancakes

Step8 of 9

Ingredients: Wheat flour, white, cake, enriched, Vegetable oil-butter spread, reduced calorie, Milk, producer, fluid, 3.7% milkfat, egg

Flip each pancake over and cook for another 30 seconds.

Mini Pancakes

Step9 of 9

Ingredients: Vegetable oil-butter spread, reduced calorie, Milk, producer, fluid, 3.7% milkfat, egg, Wheat flour, white, cake, enriched

Transfer pancakes on a plate and serve warm or cold.

Recipe PDF
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Nutrients

Energy
155.55 kcal
Protein
4.88 g
Carbohydrates
21.29 g
Fats
5.5 g
Information per serving

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