Tiny pancakes in a bowl, crispy outside, fluffy inside—a playful breakfast with syrup, fruit, or milk.
# 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 greasing
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 the flour, granulated sugar, baking powder, baking soda, and salt until thoroughly blended.
02 - In a separate bowl, whisk the whole milk, egg, melted butter, and vanilla extract until the mixture is smooth and homogeneous.
03 - Gently fold the wet ingredients into the dry mixture, stirring only until incorporated; ensure the batter remains slightly lumpy to avoid tough pancakes.
04 - Transfer the batter to a piping bag, squeeze bottle, or use a teaspoon for easy portioning.
05 - Preheat a large nonstick skillet or griddle over medium heat and lightly grease the surface with butter.
06 - Pipe or drop small portions of batter, each approximately 1/2 inch in diameter, onto the pan, spacing slightly apart.
07 - Cook for 1 to 2 minutes, allowing bubbles to form and edges to set, then flip each pancake with a spatula or chopstick and cook an additional minute until golden brown.
08 - Repeat the process with the remaining batter, re-greasing the pan as required to prevent sticking.
09 - Present the warm mini pancakes in bowls, finishing with milk for a cereal-style experience or drizzling with syrup and adding fresh fruit as desired.
