Crispy, fluffy mini pancakes served like cereal—great with milk, syrup, or fresh fruit.
# 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
# Method:
01 - In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
02 - In a separate mixing bowl, whisk together the whole milk, egg, melted unsalted butter, and vanilla extract until fully incorporated.
03 - Pour the wet mixture into the dry ingredients and gently stir until just combined; avoid overmixing as a few lumps in the batter are acceptable.
04 - Transfer the batter to a piping bag or squeeze bottle to ease portioning, or use a teaspoon for dropping batter onto the griddle.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with unsalted butter.
06 - Pipe or drop small dots of batter, approximately 1/2 inch in diameter, spaced slightly apart onto the skillet.
07 - Cook for 1 to 2 minutes, or until bubbles form and the edges appear set; flip each using a spatula or chopstick and continue cooking for another minute, until golden brown.
08 - Continue the process with remaining batter, re-greasing the pan as needed for consecutive batches.
09 - Serve mini pancakes warm in a bowl, add milk for a cereal-style experience, or drizzle with syrup and garnish with fresh fruit as desired.
