Ever since the kids were born, I’ve found it hard to make pancake-sized pancakes. The girls were so little, and had tiny mouths, it seemed more useful to make them more like silver-dollar pancakes than anything else. Smaller than pikelets even (although every time I make them, most people are like “what’s a pikelet?”).
I really enjoy tiny food anyway so it’s no drama to make mini things for afternoon tea, and it has the added bonus of the kids thinking they’ve eaten a ton. Cute food is a lot of fun!
This recipe can of course be changed up to suit your little ones, wholemeal flour (or half-wholemeal, half-white), nondairy milk and yogurt, egg replacer, whatever you like. You can also add extras as you have them: blueberries, lemon zest, or even chocolate chips would be fun. We had ours with a sprinkle of icing sugar (me) and a little handful of sprinkles (the kids).
The yogurt does make them slightly more dense than my regular recipe, so they need to be cooked a smidge longer. But it’s a great way of getting a little extra protein + calcium in their snacks and neither of mine even noticed a difference in texture. I like my batter T-H-I-C-K, which helps keep the shape small. Runny batter also equals thin pancakes. No thank you! (unless you’re making crepes, in which case, YES PLEASE).