Tiny pancakes, crisp and fluffy, enjoyed with milk, syrup, or fruit 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 - Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl using a whisk.
02 - Blend whole milk, egg, melted butter, and vanilla extract in a separate bowl until well incorporated.
03 - Add wet mixture to the dry ingredients and gently mix just until no dry spots remain; batter should be slightly lumpy.
04 - Pour batter into a piping bag or squeeze bottle for controlled dispensing, or use a teaspoon.
05 - Warm a large nonstick skillet or griddle over medium heat and lightly grease surface with additional butter.
06 - Drop or pipe batter dots approximately 1/2 inch in diameter onto the pan, ensuring space between each for even cooking.
07 - Allow pancakes to cook for 1 to 2 minutes, waiting until bubbles form and edges appear set.
08 - Turn each pancake mini with a spatula or chopstick, then cook for another minute until golden brown.
09 - Continue cooking remaining batter in batches, re-greasing pan as necessary.
10 - Present pancakes warm in a bowl. Add milk for a cereal-style breakfast or finish with syrup and fresh fruit.
