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Extra-Small Pancakes

Source of Recipe


From "Pancakes A to Z"






List of Ingredients



• 1/2 cup unbleached all-purpose flour
  
• 1/2 cup whole wheat flour
  
• 1/3 cup old-fashioned or quick-cooking oatmeal
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 3/4 cup milk
  
• 1 large egg
  
• 2 Tbsp packed dark brown sugar
  
• 1 tsp vanilla extract
  
• .
  
• Warm maple syrup or honey
  
• Sliced fruit, such as strawberries, bananas and/or peaches and nectarines
  






Instructions



1. Combine the flours, oatmeal, baking powder and salt in a large bowl. Stir to blend. In separate bowl, whisk the milk, egg, brown sugar and vanilla until blended. Add the liquid ingredients to the dry ingredients and stir just until blended.
   
   
2. Heat a large nonstick griddle or skillet over medium heat until hot enough to sizzle a drop of water. Brush with a thin film of vegetable oil, or spray with nonstick cooking spray. Drop the batter by scant tablespoons for tiny pancakes (use a 1/4-cup measure for larger pancakes). Adjust the heat to medium-low. Cook until the tops are covered with small bubbles and the bottoms are lightly browned, about 2 minutes. Turn and lightly brown the other side.
   
   
3. Keep the pancakes warm on a pie plate in an oven set to the lowest temperature while you cook the remaining batter.
   
   Serve in a cereal bowl with warm syrup and sliced fresh fruit.
   
   Makes 36 tiny pancakes;
   or sixteen 3-inch pancakes.