Bite-sized, fluffy pancakes served bowl-style, perfect with syrup, milk, or fresh fruit for 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 extra for cooking
09 - 1 teaspoon vanilla extract
→ To Serve
10 - maple syrup or honey or milk
11 - fresh berries or sliced banana (optional)
# Method:
01 - Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a mixing bowl until evenly incorporated.
02 - Whisk whole milk, egg, melted butter, and vanilla extract in a separate bowl until smooth.
03 - Pour wet mixture into dry ingredients and gently stir until just combined, allowing small lumps to remain without overmixing.
04 - Transfer the batter into a piping bag, squeeze bottle, or use a teaspoon to portion out small amounts of batter.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease the surface with softened butter.
06 - Pipe or drop small dots of batter, about 1/2 inch in diameter, onto the heated skillet, spacing each apart. Cook for 1 to 2 minutes until bubbles appear and edges are set.
07 - Flip each mini pancake using a spatula or chopstick and cook for an additional minute, until golden-brown and cooked through.
08 - Continue cooking remaining batter in batches, greasing the pan as necessary to prevent sticking.
09 - Transfer warm mini pancakes to bowls. Serve with your choice of milk, drizzle of maple syrup or honey, and fresh fruit if desired.
