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Nutella Mini Chocolate Chip Pancake Cereal

I thought this was such a silly recipe when Shaughn asked me to make “pancake cereal.” But then I made it… and it’s actually pretty good. It’s full to overflowing with chocolate between the Nutella and mini chocolate chips. Which is what makes it so good. That, and it’s a delicious pancake recipe. It’s actually our family’s go to pancake recipe. And it go even better with all of my chocolaty additions.

So pancake cereal is just a million little dime to quarter sized pancakes. I used a squeeze bottle, but a sandwich bag with a corner trimmed off would work just as well. Just portion tiny amounts of batter onto a nonstick pan or griddle and flip with a pair of chopsticks. That way you can flip each individual pancake before they burn. The trick is to wait until each pancake has little bubbles in it before flipping. And repeat. Again and again. (It takes a while to make a bowl’s worth- but it’s worth it. Just hang in there.)

If you want to keep the finished cereal warm while you work with the rest of the batter, put the pancakes on a baking sheet and store them in the oven at a low temperature. Collect all the pancakes in a bowl and top with maple syrup. If desired, serve with milk or add a pat of butter. I know it seems super weird but it’s actually really good. I originally thought it would be all crunchy edges- which are the worst part of any pancake. But it wasn’t. It was still soft and chewy and carb-y. It was just as good as a regular pancake- just miniaturized.

And everything’s cuter when it’s mini.

AuthorMackieDifficultyBeginner

 1 cup Flour
 1 tbsp Baking powder
 1 tbsp Sugar
 ½ tsp Salt
 1 Egg
 1 cup Milk
 2 tbsp Oil
 ¼ cup Nutella
  cup Mini chocolate chips

1

Combine the dry ingredients. Add the egg, milk, and oil; mix well. Once the batter is homogenous, fold in the Nutella and chocolate chips.

2

Scrape the batter into a squeeze bottle or a sandwich bag with one corner trimmed off. Preheat a pan over medium heat and then dollop either dime or quarter sized pancakes across the pan. Use chopsticks to flip the individual pancakes when the first side is finished cooking. (I don't recommend using a spatula. I tried it and it was not the right tool for such a small job.)

3

Once the pancakes are finished cooking, remove them from the heat. If desired, set the oven to a low temperature- something in the 200s- and store the cooked pancakes in the low heat. (To keep them from getting cold.) Repeat with remaining batter.

4

Serve with any combination of milk, maple syrup, and butter.

Ingredients

 1 cup Flour
 1 tbsp Baking powder
 1 tbsp Sugar
 ½ tsp Salt
 1 Egg
 1 cup Milk
 2 tbsp Oil
 ¼ cup Nutella
  cup Mini chocolate chips

Directions

1

Combine the dry ingredients. Add the egg, milk, and oil; mix well. Once the batter is homogenous, fold in the Nutella and chocolate chips.

2

Scrape the batter into a squeeze bottle or a sandwich bag with one corner trimmed off. Preheat a pan over medium heat and then dollop either dime or quarter sized pancakes across the pan. Use chopsticks to flip the individual pancakes when the first side is finished cooking. (I don't recommend using a spatula. I tried it and it was not the right tool for such a small job.)

3

Once the pancakes are finished cooking, remove them from the heat. If desired, set the oven to a low temperature- something in the 200s- and store the cooked pancakes in the low heat. (To keep them from getting cold.) Repeat with remaining batter.

4

Serve with any combination of milk, maple syrup, and butter.

Nutella Mini Chocolate Chip Pancake Cereal

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