Crispy, fluffy mini pancakes, served breakfast-style with milk, syrup, or fruit—fun, quick, and crowd-pleasing.
# 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
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana (optional)
# Method:
01 - Whisk flour, granulated sugar, baking powder, baking soda, and salt together in a mixing bowl until evenly blended.
02 - In a separate bowl, whisk whole milk, egg, melted unsalted butter, and vanilla extract until fully incorporated.
03 - Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing; a few small lumps are ideal.
04 - Transfer the batter into a piping bag, squeeze bottle, or use a teaspoon to facilitate portioning.
05 - Place a large nonstick skillet or griddle over medium heat and lightly grease with additional unsalted butter.
06 - Pipe or drop small dollops of batter, approximately 1/2 inch in diameter, onto the skillet. Space them slightly apart.
07 - Allow pancakes to cook for 1 to 2 minutes, until bubbles form and edges set. Flip each piece with a spatula or chopstick and cook another minute until golden.
08 - Continue with remaining batter, greasing the pan as needed to maintain optimal texture.
09 - Serve the mini pancakes warm in a bowl. Accompany with milk for a cereal-style breakfast or drizzle with syrup and garnish with fruits as desired.
