Pancake Cereal

Spoon Cereals Pancake Cereal

Just when you thought pancakes for breakfast couldn't get any better... enter pancake cereal! We've taken some inspiration from the Cafe Delights blog and Spoon-ified it! Make the best of being stuck at home this lockdown and give this super fun recipe a go this weekend.


1 cup all-purpose | plain flour, (140g | 4.9oz)
2 tablespoons granulated sugar or sweetener, (40g | 1.4oz)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk, (190ml, plus more as needed)
2 tablespoons melted butter, (40g | 1.4oz)
1 teaspoon pure vanilla extract
1 large egg
Spoon Apple + Almond butter granola 



  1. Combine together the flour, sugar (or sweetener), baking powder, and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla, and egg. 
  2. Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth and lump-free. Add 1-2 extra tablespoons of milk if needed to just slightly thin out the batter. You don't want it too runny.
  3. Let your pancake batter sit for about 5 minutes while heating a non-stick pan or griddle over medium-high heat. Lightly grease with a little butter or cooking oil.
  4. Pour pancake batter into a squeezable condiment/sauce bottle. (Alternatively, use a zip lock bag: cut a tiny hole on an angle in the bottom corner of the bag to pipe out the batter.)
  5. Squeeze small dots of batter onto HOT greased pan. Cook until the tops form bubbles and look set/dry. Flip with a spatula and cook until golden on the undersides, about a further 1-2 minutes. Repeat with remaining batter, lightly greasing your pan between each batch.
  6. Serve with a pat of butter, maple syrup and sprinkle with Spoon granola for a delicious crunchy topping.






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