Crispy, fluffy mini pancakes served with milk, syrup, and fruit—delightful for an easy breakfast.
# Ingredient List:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 3/4 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted, plus extra for cooking
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana (optional)
# Directions:
01 - In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well blended.
02 - In a separate bowl, whisk together whole milk, egg, melted butter, and vanilla extract until evenly combined.
03 - Pour the wet mixture into the bowl with dry ingredients and stir gently just until incorporated. Avoid overmixing; the batter should remain slightly lumpy.
04 - Transfer the batter into a piping bag, squeeze bottle, or use a teaspoon to portion out small amounts for cooking.
05 - Warm a large nonstick skillet or griddle over medium heat and lightly coat with butter to prevent sticking.
06 - Pipe or drop small dots of batter, approximately 1/2 inch in diameter, onto the heated cooking surface, leaving space between each for expansion.
07 - Allow pancakes to cook for 1 to 2 minutes, until bubbles appear and edges are set. Flip each using a spatula or chopstick and cook for an additional minute until golden.
08 - Continue cooking remaining batter, greasing the pan as needed to maintain nonstick conditions.
09 - Enjoy warm in a bowl. Pour over cold milk for a cereal-style meal or top with maple syrup, honey, and fresh fruit as desired.
