# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 3/4 cup milk
07 - 1 large egg
08 - 2 tablespoons melted unsalted butter
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup or honey
11 - Fresh berries (optional)
12 - A pat of butter (optional)
# Directions:
01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
02 - In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
03 - Pour the wet mixture into the dry ingredients and gently fold until just combined; lumps are acceptable.
04 - Transfer the batter into a piping bag or squeeze bottle for controlled portioning.
05 - Preheat a large nonstick skillet or griddle over medium-low heat and lightly grease with butter.
06 - Pipe small dots of batter approximately 1/2 inch in diameter onto the skillet, spacing each slightly apart.
07 - Allow pancakes to cook for 1 to 2 minutes until bubbles appear and the undersides are golden.
08 - Flip each pancake with a spatula or fork and cook an additional 1 minute until golden brown.
09 - Transfer cooked mini pancakes to a plate and continue until all batter is used.
10 - Place mini pancakes in a bowl and garnish with maple syrup, fresh berries, and a pat of butter if desired.
