Ingredients

  • For the Mini Pancakes

  • 120g wheat flour
  • 2 tsp baking soda
  • 30g sugar
  • 2 tsp cinnamon & sugar
  • 1 pinch of salt
  • 150ml whole milk
  • 1 egg (M)
  • 40g Kerrygold Original Irish Butter, melted
  • Additional

  • 1-2 tsp Kerrygold Original Irish Butter
  • Fresh berries
  • Chocolate drops
  • Milk
  • Honey or maple syrup

Directions

1. Start by putting the flour, baking powder, sugar and a pinch of salt in a bowl and mix with a whisk.

2. Now put the milk with the egg and the melted, slightly cooled butter in a bowl and stir thoroughly.

3. Add the milk and egg mixture to the dry ingredients and stir with a whisk. Only stir until the lumps have completely dissolved.

4. Now heat a (coated) pan on the stove on medium heat and melt some Kerrygold Butter in it.

5. In the meantime, put the batter in a piping bag (or squeeze bottle) and cut off a small point.

6. Now squirt a lot of small, 1-2 cm large pancakes into the pan. As soon as they develop bubbles on the top and dry, turn them with two kebab sticks. Briefly bake on the other side, then transfer from the pan to a plate. Continue until the batter is finished. In between, if necessary, add some more butter to the pan again.

7. Serve the mini pancakes with milk, chocolate drops and berries. Sweeten with a little honey or maple syrup.

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