Bite-sized pancakes, crisp outside and fluffy inside, served with milk or syrup for a playful morning meal.
# What You 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 (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 all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
02 - In a separate bowl, whisk whole milk, large egg, melted butter, and vanilla extract until smooth.
03 - Add the wet mixture into the dry ingredients and gently stir until no streaks of flour remain. Avoid overmixing; a few lumps are acceptable.
04 - Transfer batter to a piping bag, squeeze bottle, or use a teaspoon to portion for easy dispensing.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pipe or drop small amounts of batter, about 1/2 inch in diameter, onto the preheated surface, leaving space between each.
07 - Cook for 1 to 2 minutes until bubbles appear and edges set, then flip each with a spatula or chopstick and cook for another minute until golden.
08 - Continue with remaining batter, re-greasing the pan as needed to prevent sticking.
09 - Serve mini pancakes warm in a bowl. Add milk for a cereal-style breakfast or drizzle with maple syrup and fresh fruit as desired.
