Transform traditional pancakes into dippable treats using this super simple Pancake Poppers recipe. Perfect for breakfast in bed, finger food or snacks for school lunches.

What you need:

• 1 cup plain flour

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 cup milk

• 1/2 teaspoon vanilla extract

• 1 egg

• 1/4 cup unsweetened greek yoghurt

• 2 tablespoons olive oil

• A mini muffin tray
  OR use a normal muffin tray for GIANT pancake poppers

• Maple Syrup

This recipe makes approximately 12 mini pancake poppers.

What to do:

1. Preheat the oven to 180°C.

2. Shift the flour, baking powder and baking soda into a large bowl and stir to combine.

3. Add milk to the dry mixture a little at a time, stirring as you go. Stir until thoroughly to avoid lumps.

4. Add vanilla extract and stir to combine.

5. Next, ask a caregiver to help you separate an egg yolk from the egg white and place in separate bowls.

6. Beat the egg yolk and add to the mixture along with the olive oil.

7. Stir in yoghurt until just combined (don’t over stir).

8. In another bowl, beat the egg white until soft peaks form. Then, fold the stiffened egg white into the mixture.

9. Spray a mini muffin tray with cooking oil and fill each hole just about to the top.

10. Bake for 8-10 minutes.

11. Serve warm or at room temperature with maple syrup for dipping.

Other ideas…

Try folding in mini chocolate chips or frozen blueberries after adding the yoghurt for a variation on our plain pancake poppers.

Did you give it a go?

Send us a photo of your pancake poppers and you might find your contribution featured on the Upstart website, or in a future issue of Upstart magazine… AND win a prize!