Tiny pancakes served with milk or syrup; golden, fluffy, and ideal for a fun, creative morning meal.
# 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 additional 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 flour, sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk together whole milk, egg, melted unsalted butter, and vanilla extract until homogenous.
03 - Pour wet mixture into dry ingredients and stir gently until just combined; small lumps are ideal for fluffiness.
04 - Transfer batter into a piping bag or squeeze bottle for precision, or use a teaspoon for manual portioning.
05 - Preheat a large nonstick skillet or griddle on medium heat and lightly coat with butter.
06 - Pipe or drop small dots of batter, approximately 1/2 inch in diameter, spaced slightly apart on the hot surface.
07 - Allow pancakes to cook for 1 to 2 minutes until bubbles appear and the edges are set, then flip using a spatula or chopstick and continue cooking for another minute until golden.
08 - Continue with remaining batter, reapplying butter to the skillet as needed for subsequent batches.
09 - Serve mini pancakes warm, topped with milk for a cereal-style presentation or drizzle with syrup and garnish with desired fruit.
