Fluffy, crisp mini pancakes served cereal-style; great with milk, fruit, or syrup for a playful morning treat.
# 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 more 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 mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
02 - In a separate bowl, whisk whole milk, egg, melted butter, and vanilla extract until fully incorporated.
03 - Pour the wet ingredients into the dry mixture and stir gently until just combined; maintain some lumps for optimal texture.
04 - Transfer the batter to a piping bag, squeeze bottle, or use a teaspoon for portioning small dots.
05 - Set 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 greased surface, spacing slightly apart.
07 - Cook pancakes for 1 to 2 minutes until bubbles form and edges appear set; flip each using a spatula or chopstick and cook for another minute until golden.
08 - Continue with remaining batter, re-greasing pan as necessary. Serve warm in a bowl topped with milk, syrup, or fruit as desired.
