Breakfast-ready tiny pancakes, crispy and fluffy, perfect with milk, fresh fruit, or syrup in a bowl.
# 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 extra for cooking)
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana (optional)
# Directions:
01 - In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
02 - In a separate bowl, whisk the whole milk, egg, melted unsalted butter, and vanilla extract until thoroughly combined.
03 - Add the wet mixture to the dry ingredients and stir gently until just incorporated. A few lumps are acceptable; avoid overmixing.
04 - Transfer the batter to a piping bag, squeeze bottle, or use a teaspoon for easy portioning.
05 - Place a large nonstick skillet or griddle over medium heat and lightly grease with additional melted butter.
06 - Pipe or drop small rounds of batter, approximately 1/2 inch in diameter, onto the hot surface, spacing slightly apart.
07 - Cook for 1 to 2 minutes until bubbles appear and edges begin to set, then flip each mini pancake using a spatula or chopstick. Cook for 1 minute more until golden brown.
08 - Continue cooking remaining batter, greasing the pan as necessary to prevent sticking.
09 - Serve warm in a bowl. Pour milk over the mini pancakes for a cereal-like experience or drizzle with maple syrup and garnish with fresh fruit.
