Adorable, bite-sized pancakes served like cereal—crisp outside, fluffy inside, ideal with milk or syrup.
# Ingredients:
→ 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)
# Instructions:
01 - Whisk flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.
02 - Whisk milk, egg, melted butter, and vanilla extract in a separate bowl until homogeneous.
03 - Pour wet mixture into dry ingredients and gently stir just until the batter is combined and slightly lumpy; do not overmix.
04 - Transfer the batter into a piping bag, squeeze bottle, or use a teaspoon to portion.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Dispense small dots of batter, about 1/2 inch in diameter, spaced apart on the skillet.
07 - Cook for 1 to 2 minutes until bubbles form and edges set, then flip each pancake and continue for 1 more minute until golden.
08 - Continue cooking remaining batter, regreasing the pan as required for best results.
09 - Present warm mini pancakes in a bowl. Pour milk for a cereal-style experience or drizzle with syrup and top with fresh fruit.
