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Mini Breakfast-Bite Pancakes with Fruit and Cream

Mini Breakfast-Bite Pancakes with Fruit and Cream

Breakfast is the most important meal of the day, and what better way to start your morning than with a plateful of Mini Breakfast-Bite Pancakes with Fruit and Cream? These bite-sized wonders are a perfect combination of fluffy pancakes, fresh fruits, and a dollop of creamy goodness. Whether you're hosting a brunch or simply treating yourself, this recipe is a surefire way to make your taste buds sing. So, let's dive into the world of mini pancakes and discover a breakfast experience like no other
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 214
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tablespoons fat free half-and-half
  • ½ cup mascarpone cheese
  • ¼ teaspoon almond extract
  • 2 tablespoons brown sugar
  • ⅔ cup whole wheat pastry flour
  • ⅓ cup buckwheat flour
  • 1 teaspoon baking powder
  • ½ tablespoon sugar
  • ¼ cup water
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • Fresh fruit (raspberries, blueberries, strawberries, bananas, peaches, etc - whatever you would like)

Equipment

  • 1 small bowl
  • 1 medium bowl
  • 1 separate bowl
  • 1 griddle or skillet

Method
 

  1. Mix the half-and-half, mascarpone, almond extract and brown sugar in a small bowl and set aside.
  2. Combine the whole wheat flour, buckwheat flour, baking powder, sugar, salt and cinnamon in a medium bowl. In a separate bowl, blend together the eggs, vanilla and 1/4 cup water until smooth.
  3. Whisk the wet ingredients into the flour mixture, adding additional water 1 teaspoon at a time as needed, to make a thick batter.
  4. Heat a griddle or skillet over medium-high heat and, once hot, pour the batter into small pancakes, about 2 tablespoons batter per pancake. Cook 2 to 3 minutes or until browned and puffy (about 1/4- to 1/2-inch thick).
  5. Flip and cook another 2 to 3 minutes. Repeat this process until you have 24 small pancakes (keep finished pancakes warm in a 200 degree oven until ready to serve).
  6. Top each pancake with a teaspoon of the mascarpone mixture (or stack 6 pancakes on each plate and add a large dollop of topping to entire stack). Garnish with as much fresh fruit as you would like.

Video

Notes

If you're hosting a brunch or a breakfast gathering, consider setting up a pancake bar with various toppings like fresh fruits, chocolate chips, and pancakes different flavored