Egg and Bacon
20 min
Crispy bacon, a perfectly fried egg, and fresh bread — hard to beat this as a morning plate.
breakfasteggpork
Tiny little pancakes you eat like cereal — pour on some milk and dig in. The kids go absolutely wild for these.
Instructions
- 1
Whisk the eggs and milk together in a bowl.
- 2
Whisk in the flour, baking powder, and salt until you have a smooth batter.
- 3
Stir in the melted butter, then let the batter rest for 20–30 minutes.
- 4
Divide the batter into as many small bowls as you want colors — we went with 3. Add food coloring to each and stir it in.
- 5
Pour the batter into a squeeze bottle or a piping bag. An old dressing or ketchup bottle works perfectly.
- 6
Cook on medium heat. Make tiny pancakes about the size of a 1- or 5-kroner coin. Flip them carefully once the surface starts to set, then cook the other side.
- 7
Transfer the pancakes to a wire rack or paper towel so they stay crispy.
- 8
Serve with maple syrup, a pat of butter, berries — or pour over a little milk if you want that cereal-bowl feeling. Sprinkles make it even more fun.
Per average serving
395
Calories
kcal
16.1
Protein
g
60.7
Carbs
g
8.9
Fat
g
2g
Fiber
3.9g
Sugar
334mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
395
Calories
kcal
16.1
Protein
g
60.7
Carbs
g
8.9
Fat
g
2g
Fiber
3.9g
Sugar
334mg
Sodium
Tips from the kitchen
- Let the batter rest the full 20-30 minutes. It makes a real difference to the texture. The flour absorbs the liquid and you get fluffier pancakes that hold their shape better in the pan.
- The squeeze bottle is key. A spoon gives you uneven blobs. An old ketchup bottle or a piping bag gives you round, consistent little coins every time. Fill it while the batter is resting.
- Medium heat, not medium-high. These are tiny and they burn fast. You want them to puff up and set on top before you flip, which takes maybe 30-40 seconds. If the edges look dry and the surface has bubbles that aren't popping anymore, flip.
- Cook them in batches and move them straight to a wire rack, not a plate. Stacking them makes them go soft and sad. The rack keeps the bottoms from steaming.
- If you're doing multiple colors, work one color at a time and rinse the bottle between batches, or keep a separate bottle for each color. The colors bleed into each other in the bottle if you're not careful.
Ways to vary it
- Skip the food coloring and stir a tablespoon of cocoa powder into the batter for a chocolate version. Pour over milk and add a few mini marshmallows if you want to go full cereal-bowl chaos.
- For a slightly more grown-up take, leave out the food coloring and add a teaspoon of vanilla and a pinch of cinnamon to the batter. Still great with the maple syrup and berries.
- You can make these savory by leaving out the maple syrup and sugar, and adding a handful of grated cheese and some chives to the batter. Serve with sour cream instead of milk.
Storage & leftovers
These keep in the fridge for up to 3 days in an airtight container. They freeze well too. Spread them out on a baking sheet to freeze first, then transfer to a bag so they don't stick together. To reheat, a few minutes in a dry pan or a warm oven works much better than the microwave, which makes them rubbery.
What to serve with it
A big bowl of fresh fruit on the side works well, or just extra berries scattered over the top. If you're serving these for a weekend breakfast, a glass of cold milk on the side is honestly all you need.
UC
By Untrained ChefPublished 22 June 2026
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