Crispy, bite-sized pancakes served with milk, syrup, or fruit—perfect 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 more for cooking
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana (optional)
# Method:
01 - In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly incorporated.
02 - In a separate mixing bowl, whisk the whole milk, large egg, melted butter, and vanilla extract until completely blended.
03 - Pour the wet mixture into the dry ingredients and stir gently until combined; do not overmix, as a few lumps should remain for optimal texture.
04 - Transfer the batter into a piping bag, squeeze bottle, or use a teaspoon for portioning.
05 - Place a large nonstick skillet or griddle over medium heat and lightly grease with additional butter.
06 - Pipe or drop small amounts of batter, approximately 1/2 inch in diameter, onto the skillet, ensuring space between each piece.
07 - Allow each mini pancake to cook for 1 to 2 minutes, until bubbles form on the surface and edges look set.
08 - Use a spatula or chopstick to carefully flip each pancake and cook for another minute until golden brown.
09 - Continue with the remaining batter, greasing the skillet as needed between batches.
10 - Transfer the mini pancakes to a bowl and serve warm. Top with milk for a cereal-style presentation or drizzle with syrup and garnish with fruit.
