Crispy, fluffy bite-sized pancakes served as cereal with milk, syrup, or berries for breakfast.
# 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 greasing)
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana (optional)
# Steps:
01 - In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
02 - In a separate bowl, whisk whole milk, large egg, melted butter, and vanilla extract until completely incorporated.
03 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing; a few lumps are acceptable.
04 - Transfer batter to a piping bag, squeeze bottle, or use a teaspoon for portioning small amounts.
05 - Preheat a large nonstick skillet or griddle over medium heat and lightly grease with additional melted butter.
06 - Pipe or drop small dots of batter, approximately 1/2 inch in diameter, onto the heated surface, spacing them apart.
07 - Cook each mini pancake for 1 to 2 minutes, until bubbles form and the edges are set. Turn gently with a spatula or chopstick and cook 1 more minute until golden brown.
08 - Continue with the remaining batter, greasing the cooking surface as needed between batches.
09 - Arrange the warm mini pancakes in a bowl. Pour milk for a cereal-style presentation or drizzle with maple syrup and garnish with berries or banana as desired.
