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–+ servings

Mini Pancakes

Chef Nik Shaiful Rizal Wan Aziz (Café Columbia, Columbia Asia Hospital – Puchong)
A fun and fluffy mini pancake recipe that's perfect for little hands and sure to bring smiles to the breakfast table!

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Course Breakfast
Cuisine Western
Servings 2
Calories 384.83 kcal

Ingredients
  

  • 160 g pancake flour
  • 1 egg
  • 2 pandan leaves blended
  • pandan food colouring
  • 2 tbsp sweet corn
  • yellow food colouring
  • 1 tbsp strawberry syrup
  • 1 tsp butter
  • 28 g honey syrup
  • 5 g icing sugar
  • salt to taste
  • pepper to taste

Instructions
 

  • Start by whisking the pancake flour and egg in a bowl, then divide the mixture into three separate bowls.
  • Blend the pandan leaves with water, then strain the mixture.
  • Add the pandan water to the first bowl, along with a pinch of pandan colouring, salt and pepper to taste. Mix well and set aside.
  • In the second bowl, add the sweet corn, yellow food colouring, salt and pepper to the mixture. Blend well and set aside.
  • In the third bowl, add the strawberry syrup, salt and pepper to the mixture, and blend.
  • Heat a pan with 1 teaspoon of butter.
  • Pour the mixture from the first bowl onto the pan and cook.
  • Repeat with the mixtures from the second and third bowls.
  • Finally, serve the pancakes on a plate, drizzle with honey syrup, and sprinkle with icing sugar for garnish.

Notes

"This breakfast option is excellent for boosting energy and mood, delivering the essential carbohydrates your body needs to stay fueled."
- Columbia Asia Hospital - Puchong Dietitian, Mardhiah Mat Din
When using food colouring in kids' recipes, choose natural options from vegetables, fruits or spices, as they are safer and free from artificial additives. Use sparingly to avoid overpowering the food, and be mindful of potential allergies by checking labels and selecting hypoallergenic options.

Nutrition

Calories: 384.83kcalCarbohydrates: 74.14gProtein: 14.07gFat: 4.08gSodium: 37.57mg
Keyword Family, Healthy, Kids
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