Miniature pancakes/Photo byGin Lee

Today, I decided to make mini pancakes for breakfast. My recipe will make plenty for a full-sized family and if you don't have a large family to feed, you can half my recipe, or prepare the miniature pancakes in advance and freeze them (like I do). For a simplified weekday breakfast, just pop a few miniature pancakes into the microwave and in seconds your breakfast is ready.

Miniature pancakes/Photo byGin Lee

Ingredients:

• 2 cups self-rising flour
• 2 tablespoons of Splenda, or sugar. (Add more if you prefer sweeter pancakes.)
• 1-⅓ cups of milk
• 2 eggs, or egg substitute
• 2 tablespoons of melted butter, for the batter
• Canola oil, for the skillet

Instructions:

Preparing the pancake batter/Photo byGin Lee

First, add the self-rising flour and Splenda, or regular granulated sugar to a bowl. Using a whisk, or a fork, mix until they're combined.

Now, crack your eggs and add them to a separate bowl. Beat the eggs for about one minute.

Add the egg mixture to the dry mixture, then pour in the milk and melted butter; blend well. Allow the mixture to sit for ten minutes.

In a skillet, add one tablespoon of canola oil. Allow the skillet to get hot. Then add a tablespoon (not heaping) of pancake batter to the hot oil. Cook for about one minute per side at a medium-high temperature. Repeat these steps until you've used all the pancake batter. Add more oil when it's needed.

Serve your mini pancakes with pancake syrup, honey, molasses, or jam. Add butter if you desire.

Note:

If you prefer fluffier pancakes, just separate the egg whites from the yolks. Beat only the egg whites (place the yolks in the flour mixture). Once the egg whites have stiff peaks, fold them into your pancake batter.

If you're using powdered eggs, to replace two whole eggs, combine two tablespoons of the egg replacer with four tablespoons of water. Blend well and allow the mixture to sit one to two minutes to thicken. Then add to the dry mixture and proceed with the instructions.

If you're using applesauce as an egg replacement, add a half cup of applesauce (¼ cup per egg) directly to the dry mixture. Then proceed with the instructions.