# Components:
→ 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 buttermilk or whole milk with 1 teaspoon lemon juice
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract
→ For Cooking & Serving
10 - Butter or oil for greasing the pan
11 - Maple syrup for drizzling
12 - Cold milk for serving
# Method:
01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
02 - In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
03 - Pour wet mixture into dry ingredients and gently whisk until just combined, leaving some lumps to keep batter light.
04 - Transfer batter to a squeeze bottle or piping bag; alternatively, use a teaspoon for dolloping.
05 - Warm a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Squeeze or spoon small batter dots about 1/2 inch in diameter onto the skillet, spacing evenly.
07 - Cook for 1 to 2 minutes until bubbles appear on the surface and edges set.
08 - Flip with a spatula and cook for an additional 30 to 60 seconds until golden brown.
09 - Transfer mini pancakes to a plate, grease the pan as needed, and repeat with remaining batter.
10 - Place the mini pancakes in bowls, drizzle with maple syrup and pour cold milk over them. Serve immediately.
