Bite-sized pancakes served in a bowl with milk, fruit, or syrup. Crispy outside, fluffy inside. Easy breakfast.
# 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)
# Preparation steps:
01 - Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a mixing bowl.
02 - In a separate bowl, whisk whole milk, egg, melted unsalted butter, and vanilla extract until fully blended.
03 - Add wet ingredients to the dry mixture and stir gently until just combined; avoid overmixing. Some lumps are acceptable.
04 - Transfer batter into a piping bag or squeeze bottle for easier portioning, or use a teaspoon to drop batter.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with unsalted butter.
06 - Pipe or drop small rounds of batter approximately 1/2 inch in diameter onto the skillet, spacing to avoid crowding.
07 - Cook for 1 to 2 minutes, allowing bubbles to appear and edges to firm up; flip with a spatula or chopstick and cook another minute until golden.
08 - Continue with remaining batter, re-greasing the pan as needed to maintain crisp texture.
09 - Transfer the mini pancakes to a bowl and serve warm with milk for a cereal-style presentation, or drizzle with maple syrup and top with fruits.
