Bite-sized, fluffy pancakes, crispy and perfect with milk, syrup, or fruit for a fun breakfast treat.
# 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 whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted, plus extra for greasing
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup or honey, for drizzling
11 - Milk for serving
12 - Fresh berries or sliced banana, optional
# Method:
01 - Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a mixing bowl.
02 - In a separate bowl, whisk whole milk, egg, melted butter, and vanilla extract until well blended.
03 - Pour the wet mixture into the bowl of dry ingredients and stir until just combined. Avoid overmixing; a few lumps are ideal for texture.
04 - Transfer the batter to a piping bag or squeeze bottle for controlled dispensing, or use a teaspoon to portion.
05 - Set a large nonstick skillet or griddle over medium heat and lightly coat with unsalted butter.
06 - Pipe or drop small, round dollops of batter, about 1/2 inch in diameter, onto the heated surface, spacing slightly apart.
07 - Allow each piece to cook for 1 to 2 minutes until bubbles appear and edges are set, then flip with a spatula or chopstick and continue for 1 more minute until golden.
08 - Repeat steps with the remaining batter, re-greasing the skillet as needed to prevent sticking.
09 - Arrange the mini pancakes in a bowl while warm. Serve with milk for a classic cereal sensation, drizzle with syrup, and garnish with fresh fruit if desired.
