Bite-sized pancakes served cereal-style, crispy and fluffy, enjoyed with milk, syrup, or fresh fruit.
# 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 additional 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 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 butter, and vanilla extract until fully incorporated.
03 - Pour the wet mixture into the dry ingredients and stir gently until just blended. Do not overmix; a few lumps should remain.
04 - Transfer the batter to a piping bag, squeeze bottle, or use a teaspoon for portioning.
05 - Warm a large nonstick skillet or griddle over medium heat and lightly coat with unsalted butter.
06 - Pipe or drop small dots of batter, approximately 1/2 inch in diameter, onto the skillet, spacing apart to prevent merging.
07 - Cook for 1 to 2 minutes until bubbles appear and edges set, then flip each piece with a spatula or chopstick. Continue cooking another minute until golden.
08 - Continue with the remaining batter, greasing the surface as needed for each batch.
09 - Serve mini pancakes warm in a bowl. Pour over milk for a cereal-style dish, or drizzle with maple syrup and add fruit as desired.
