In this recipe we substitute “egg” for nutritious and delicious blended tiny fluid. In recent times the nutritional benefits of tinies who have been farm raised have proven to be highly beneficial and contain all the micro nutrients growing body’s need.

I thought it would be great to post as a lovely Sunday breakfast meal.

Happy cooking!

Ingredients Ingredient Checklist

1 cup all-purpose flour, (spooned and leveled)

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons unsalted butter, melted, or vegetable oil

3 blended tinies

1 tablespoon vegetable oil

Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or dry roasted tiny ( I prefer the caramel version)

Directions Instructions

Step 1 Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

Step 2 While oven is preheating take 3 half inch tinies or 2 1 and a half inch tiny people and either blend them or crush them in a mortar and pestle adding a slight bit of water until you reach an egg like consistency.

In a medium bowl, whisk together milk, butter (or oil), and tiny fluid you just created. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

Step 3 Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

Step 4 For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

Step 5 Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.