27 January 2022
Currently one of the hottest trends on the internet is making a breakfast item like pancakes or waffles but super mini sizing them so that you eat them like cereal. Yep, that’s right. Imagine pancakes as small as a dime or nickel and topped with syrup and then spooning them into your mouth.
To be honest, you probably won’t need a recipe. Just use your favorite cookie dough or pancake mix. However, I did lift a cookie recipe from a popular site and instructions for croissants, which you will find below. In fact, it incorporates actual packaged breakfast cereals into the mix.
Warning: It will become tedious forming all those teeny tiny cookies, rolling miniscule croissants, and flipping ultra small pancakes. Also, you will probably need to make more than one batch depending on how many bowls you intend to fill. All that aside, it can be worth the effort if you are celebrating a special occasion or milestone birthday, or just cheering up an ordinary Tuesday.
You can make it a bit healthier by adding dried fruit or raisins or toasted nuts, chopped to corresponding small sizes. You can also serve it over yogurt rather than pouring milk.
- Pancakes – Put your batter into a squeeze bottle, pastry bag, or zippered food storage bag with the tip cut off. This will help you control the size.
- Cookies – These need to be baked until crisp but not burnt. Softer cookies won’t hold up to milk or a spoon. Baking time may need to be reduced because of the diminutive size.
- Croissants – The cinnamon syrup glaze will help prevent them from getting soggy from the milk and will also add to the appearance with some shine. Placing them in the food dehydrator will help keep them crunchy and prevent any leftovers from going stale.
- 1 cup cornflakes, lightly crushed
- 1 cup crispy rice cereal
- 1 cup rolled oats
- 4 cups all-purpose flour
- 1 tablespoon baking soda
- 1 cup unsalted butter, softened
- 1 cup canola oil
- 1 cup white sugar
- 1 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Combine cornflakes, rice cereal, and oats in a large bowl. Whisk flour and baking soda together in a separate bowl.
- Beat butter, oil, and both sugars in a very large bowl until smooth. Add egg and vanilla and beat until smooth. Slowly mix in flour mixture. Stir in cereal mixture by hand.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets. Flatten balls with the bottom of a glass for even cooking and crisper cookies.
- Bake in batches in the preheated oven until golden. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- 1 package of puff pastry
- Cinnamon sticks
- Crush cinnamon sticks and combine with equal parts of water and sugar. Bring to a boil.
- Strain and cool.
- Put syrup in a spray bottle
- Cut puff pastry into 1.5 inch wide strips.
- Cut each strip into a triangle. This works best with a very sharp knife and the puff pastry very cold.
- Roll each triangle from the base to the tip. You may want to add a touch of water so they will hold together.
- Refrigerate for about 5 to 10 minutes before baking at 390 degrees for 12 minutes.
- Spray with syrup.