# 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 buttermilk (or whole milk with 1 teaspoon lemon juice)
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract
→ For Cooking & Serving
10 - Butter or oil, for greasing the pan
11 - Maple syrup, for drizzling
12 - Cold milk, for serving
# Directions:
01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until fully combined.
03 - Pour wet mixture into dry ingredients and gently whisk until just combined, leaving some lumps; avoid overmixing.
04 - Transfer batter to a squeeze bottle, piping bag, or use a teaspoon for dolloping.
05 - Warm a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Squeeze or spoon small dots of batter approximately 1/2 inch in diameter onto the skillet, leaving space between each.
07 - Cook 1-2 minutes until bubbles appear and edges set, then flip and cook 30-60 seconds more until golden.
08 - Transfer cooked mini pancakes to a plate and repeat with remaining batter, greasing pan as needed.
09 - Place mini pancakes in bowls, drizzle with maple syrup, pour cold milk over, and serve immediately.
