Mini Milky Pancakes

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I have not been diligently making pancakes for breakfast, but of late, my children were craving for some, especially my daughter. Lazy breakfast mornings are a hit during school holidays, so we whipped up some lovely milky ones for a cool rainy morning.

You may add dried fruits, chopped nuts, muesli or herbs into the pancakes if you like.


420gm all-purpose flour
400ml fresh milk
a pinch of salt
1 Tbsp raw honey filtered water
olive oil mixed with a splatter of butter (for greasing)


  1. Put all the ingredients into a large mixing bowl, add milk. Stir till all lumps disappear. If consistency is too thick, add a little water. The batter should be creamy and runny, not watery.
  2. Heat a mini non-stick pan. Add a little butter mixture. Scoop a ladle of batter into the pan and cook under low heat for about 1 1/2 minutes then flip pancake over and cook for another minute. Remove pancake and repeat the process till all batter is finished.
  3. If you want to add in fruits, etc… before you flip over the pancake sprinkle them on the pancake than flip.
  4. Serve warm with maple syrup or jam.

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