Adorable mini pancakes served in a bowl, crisp and fluffy, ideal for breakfast with milk, syrup, or fruit.
# What you'll need:
→ 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)
# Method:
01 - Whisk flour, granulated sugar, baking powder, baking soda, and salt together in a mixing bowl until evenly blended.
02 - In a separate mixing bowl, combine whole milk, egg, melted butter, and vanilla extract. Whisk until smooth.
03 - Pour the wet mixture into the dry components and gently fold until incorporated. Do not overmix; a few lumps are acceptable.
04 - Transfer prepared batter into a piping bag, squeeze bottle, or utilize a teaspoon for dispensing.
05 - Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter to prevent sticking.
06 - Pipe or drop small dots of batter, approximately 1/2 inch in diameter, onto the heated surface, spacing apart for even cooking.
07 - Allow pancakes to cook for 1 to 2 minutes, until bubbles appear and edges are set. Flip with a spatula or chopstick; continue cooking an additional minute until golden.
08 - Continue with remaining batter, ensuring the skillet is greased as needed.
09 - Transfer warm mini pancakes to a bowl. Pour chilled milk for a cereal-style experience, or drizzle with syrup and add fruit as desired.
