California Farm Mini Pancakes

Ingredients

• 2 Tbs or more warm honey
• 2 Tbs or more brown sugar
• 4 Tbs unsalted molten butter
• 2 fresh farm eggs, room temperature
• 2 cups or 1 cup warm full milk
• 1 cup all purpose flour
• 1 cup bread flour
• 2 Tsp baking powder
• 1/2 Tsp flaked seasalt
• 2 Tbs powdered sugar
• 1 Tbs cinnamon powder

Steps

1. Whisk a thin test batter by combining the dry ingredients, followed by the eggs, butter, honey, and then two cups of milk. Let the batter rest and heat the pan. In a pan over low heat with molten butter, bake one mini pancake until golden on one side in one minute. If it is not golden in one minute, add more sugar and honey to the batter.
2. Bake 14 mini pancakes on a drop of molten butter until brown in one minute. Turn them over and bake for one to two minutes, until the other side is puffed up and done.
3. If using a regular skillet, whisk a thick test batter with the listed quantities of dry ingredients, followed by the eggs, butter, sugar, honey, and one cup of milk instead of two.
4. Bake one teaspoon of batter for two minutes, turn it with two bamboo skewers, and bake the other side for two minutes.
5. Sprinkle the cinnamon powder over the pancakes, then top with powdered sugar. Serve or freeze.
6. This batch yielded 2 cups of batter and 126 mini pancakes.