PANCAKE CEREALS


Ingredients:

1 (200 g) pack MAGNOLIA PANCAKE PLUS WITH MAPLE SYRUP
2/3 cup water
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1 tbsp GOLDEN FRY PALM OIL, for brushing

Procedure:

  1. In a bowl, combine pancake mix and water until free from lumps. Transfer batter into a squeeze bottle. Heat crepe pan and set the heat to low. Brush lightly with oil.
  2. Pipe batter into pan (about 1 cm in diameter). Cook until small bubbles start to appear on the surface. Flip and cook thoroughly.  Set aside.
  3. In a large pan, place 1 tbsp butter until melted. Add pancakes.
  4. Transfer into a bowl. Serve with butter and drizzle with syrup. 

Tip/s: 

  • Use MAGNOLIA PANCAKE PLUS WITH STRAWBERRY SYRUP or CHOCOLATE SYRUP.
  • If no squeeze bottle is available, use a plastic/zip-lock bag. Cut a small opening on one end and use as a piping bag or use a spoon to transfer the batter into the pan.
  • Serve with a scoop of Magnolia Ice Cream (any flavor), Magnolia Fresh Milk or Magnolia Chocolait.

Makes 6 servings.

(Yield: 175 pc (1.5 cm diameter); about 3 cups/1/2 cup per serving)


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