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Mini Pancakes with Honey Citrus Syrup

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  • Prep 15 min
  • Total 50 min
  • Ingredients 14
  • Servings 18
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My family loves it when I prepare dishes that are typically served for breakfast, as dinner. For this reason, I decided to create this simple, yet delicious recipe. I imagined my kids jumping for joy as soon as they saw I was preparing pancakes, and I wasn’t wrong! As soon as they got a whiff of the batter cooking in the pan, they came running to the kitchen eager to try them. Since I had lots of honey in my cupboard, I decided to incorporate it in this dessert. The most rica thing about this dish is the combination of honey with the citrus fruits. The flavor is sweet and at the same time quite intense. The berries at the end add the perfect, final touch. Try to give them a bite that includes each one of the ingredients, and enjoy.
Silvia Martinez
Updated Sep 11, 2015
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Ingredients

For the honey citrus syrup:

  • 1/4 teaspoon lemon zest
  • 1 teaspoon orange zest
  • Juice from 1 orange
  • Juice from 1 mandarin
  • 1 tablespoon lemon juice
  • 1 stick cinnamon
  • 1/4 cup honey

For the mini pancakes:

  • 1 cup Bisquick™ Original baking mix
  • 1 egg
  • 1 teaspoon baking powder
  • 1 tablespoon vegetable oil
  • 1/2 cup milk

To decorate pancakes (optional):

  • 4-5 strawberries, rinsed, hulled and cut in half
  • 1/2 cup blueberries, rinsed and drained

Directions

  •  
    1
    For the honey citrus syrup: In a small pot combine the lemon and orange zest, the orange, mandarin and lemon juice, and cinnamon stick. Once boiling, reduce heat and simmer for 3 minutes.
  •  
    2
    Remove from heat and let rest for 10 minutes.
  •  
    3
    For the mini pancakes: In the meantime, mix the Bisquick™ pancake mix with the egg, baking powder, oil and milk until the batter is thick and uniform in consistency, and there are no lumps. Set batter aside.
  •  
    4
    Add the honey to the juice and cinnamon mix. Stir well and bring to a boil until the liquid has reduced to syrup, for approximately 20 minutes.
  •  
    5
    While the juice mix is reducing, heat a frying pan or griddle and begin making the pancakes, using a soup spoon to measure or portion out the batter, 1 spoonful per pancake. Make the pancakes small, or mini, so that they’re easier and more fun to eat. Depending on the size of your griddle or frying pan, you can prepare various cakes at the same time (my frying pan let me make 3 at once).
  •  
    6
    By then the syrup should be ready. Turn off the stove and strain the syrup.
  •  
    7
    To Serve: Plate 3 small pancakes, add some of the fruit and honey syrup.

Expert Tips

  • tip 1
    You can make the honey syrup ahead of time; simply reheat it before serving.
  • tip 2
    The mini pancakes can also be prepared beforehand. If you won’t be using them right away, you can freeze them. Simply store them in an airtight container or plastic bag.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • My family loves it when I prepare dishes that are typically served for breakfast, as dinner. For this reason, I decided to create this simple, yet delicious recipe. I imagined my kids jumping for joy as soon as they saw I was preparing pancakes, and I wasn’t wrong! As soon as they got a whiff of the batter cooking in the pan, they came running to the kitchen eager to try them. Since I had lots of honey in my cupboard, I decided to incorporate it in this dessert. The most rica thing about this dish is the combination of honey with the citrus fruits. The flavor is sweet and at the same time quite intense. The berries at the end add the perfect, final touch. Try to give them a bite that includes each one of the ingredients, and enjoy.
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