Updated: Mar 7, 2021
How to make Delectable Mini Pancakes - By Felicia
1 cup (150 g) all-purpose flour
2 Tbsp (30 mL) chopped fresh chives
2 tsp (10 mL) finely grated lemon zest
2 tsp (6 g) baking powder
¾ tsp (3.5 g) salt
⅔ cup (160 mL) 1% or 2% milk, at room temperature
¼ cup (60 g) unsalted butter, melted
2 Tbsp (30 mL) lemon juice
2 large egg yolks
4 large egg whites
1. For the pancakes, stir the flour, chives, lemon zest, baking powder and salt in a large mixing bowl. Whisk the milk, butter, lemon juice and egg yolks together and add this to the flour mixture, whisking to combine (a few lumps are OK.)
2. In a separate bowl, whip the egg whites on high speed using electric beaters (or in a stand mixer fitted with the whip attachment) until they hold a medium peak when the beaters are lifted. Add these all at once to the batter and fold in quickly.
3. Heat a non-stick skillet over medium heat and grease it lightly. Drop small spoonfuls of batter (or use a small ice cream scoop or squeeze bottle) onto the pan and cook for about 90 seconds on each side. Transfer to a parchment-lined tray and repeat until all of the batter has been used. The pancakes are best served warm, but can be made ahead, stored chilled and reheated in a 300 ºF (150 ºC) oven until warmed.