Cereal Pancakes with Blueberries
Tiny, crispy-edged pancakes stacked high like cereal flakes, drenched in cold milk and topped with fresh blueberries. Done in under 15 minutes with just four ingredients from your kitchen.
- Total time
- 12 min
- Servings
- 2
- Calories
- 310
- Protein
- 8g
Ingredients
- ¾ cup flour
- ½ cup milk
- 1 whole egg
- 2 tbsp butter
- ¾ cup blueberries
Instructions
- 1
Whisk flour, milk, egg, and a pinch of salt in a bowl until smooth batter forms.
- 2
Melt butter in a nonstick skillet over medium heat, then drop batter by the teaspoon to make 2-inch pancakes.
- 3
Cook pancakes 60–90 seconds per side until golden brown, then transfer to a bowl.
- 4
Repeat with remaining batter until you have a full bowl of mini pancakes.
- 5
Pour cold milk over the stacked pancakes, scatter blueberries on top, and serve immediately.
Tools you’ll need
- mixing bowl
- whisk
- nonstick skillet, 10-inch
- teaspoon
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