Aka, pancake cereal!

P.S - This is an evergreen recipe; don’t feel sore if, like me, you didn’t hop on this TikTok trend back in 2020. Cute food is forever. ^_^

Ingredients

GROUP A: PANCAKES

• 1 large egg

• 3 tbsp AP flour

• 1/4 tsp salt

• 1/4 tsp baking soda

• 1/4 tsp baking powder

• 1/2 tsp vanilla extract

• 1/2 tsp granulated sugar

• 1 tbsp sour cream

• 1 tsp milk

• 1 tsp kombucha (substitute: apple cider vinegar)

• Butter for the pan

GROUP B: WHIPPED CREAM

• 2 - 3 mint leaves, finely minced

• 1/3 cup heavy cream

• 1/2 tsp lime juice

• 1/4 tsp lime zest

• 3 tsp confectioner’s sugar

GROUP C: GARNISHING

• Mint leaves

• 4 - 5 strawberries, sliced lengthwise

• Strawberry dust, from dried, crushed strawberries (optional)

Method

• Make the whipped cream: To a medium bowl, add all the Group B ingredients, mix well, and whisk to stiff peaks. Set aside till the pancakes are cooked.

• In a medium bowl, whisk together the egg, sour cream, milk, kombucha (or apple cider vinegar), and vanilla extract, to a frothy consistency. Add to this mixture the flour, sugar, salt, baking soda, and baking powder. Mix well till there are no lumps in the batter.

• Pour the batter into a squeezy bottle or a piping/Ziploc bag with a small corner cut off. Alternatively, use a teaspoon or a small dessert spoon to scoop the batter out.

• Heat a large non-stick pan over medium-low heat. Brush a thin layer of butter on the pan. Squeeze out tiny pancakes, each one about 3 to 4 drops of batter (if using a bottle or piping bag), or scoop batter into the pan using a teaspoon. Cook until the pancakes start to bubble, and the exposed side starts to look a bit taut. Flip them, making sure they’re golden brown on the pan-side. Continue cooking on the other side for another 30 seconds or 1 minute, or until golden brown. “Pour” the cooked pancakes out into a bowl.

• Top off the cereal with the whipped cream, strawberries, fresh mint leaves, and strawberry dust. Drizzle with maple syrup for extra sweetness.