Tiny pancakes served like cereal, crisp on the outside, fluffy inside, and delicious with milk or fresh fruit.
# What You'll Need:
→ 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
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana (optional)
# Directions:
01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a seperate bowl, whisk the milk, egg, melted butter, and vanilla extract until well blended.
03 - Pour the wet mixture into the dry ingredients and gently stir until just combined; do not overmix. A few lumps are acceptable.
04 - Transfer the batter into a piping bag, squeeze bottle, or use a teaspoon for easy portioning.
05 - Grease a large nonstick skillet or griddle lightly with butter and heat over medium.
06 - Pipe or drop small dots of batter, approximately 1/2 inch in diameter, onto the skillet, keeping space between them.
07 - Cook mini pancakes for 1 to 2 minutes until bubbles appear and edges are set.
08 - Flip pancakes using a spatula or chopstick, then cook another 1 minute until golden brown.
09 - Continue cooking remaining batter, greasing pan as needed. Serve mini pancakes warm in a bowl topped with milk, syrup, or fruit.
