Crispy, tiny pancakes meant for a bowl—perfect with milk, syrup, or berries for a playful 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)
# Directions:
01 - Whisk flour, granulated sugar, baking powder, baking soda, and salt in a mixing bowl until evenly blended.
02 - In a separate bowl, whisk together whole milk, egg, melted butter, and vanilla extract until well combined.
03 - Pour wet mixture into dry ingredients and gently stir until just incorporated; avoid overmixing, small lumps are acceptable.
04 - Transfer batter to a piping bag, squeeze bottle, or use a teaspoon to portion.
05 - Heat a large nonstick skillet or griddle over medium heat. Lightly grease with additional melted butter.
06 - Dispense small dots of batter, about 1/2 inch in diameter, spacing apart. Cook for 1 to 2 minutes until bubbles develop and edges are set.
07 - Flip individual pancakes using a spatula or chopstick. Cook for 1 additional minute until golden on both sides.
08 - Continue cooking remaining batter in batches, greasing pan as needed.
09 - Serve mini pancakes warm in a bowl. Add milk for a cereal-style presentation or drizzle with syrup and top with fruit.
