Tiny pancakes served as cereal—crispy and fluffy, ideal with milk, syrup, or berries for breakfast fun.
# 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 Steps:
01 - In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk the whole milk, large egg, melted unsalted butter, and vanilla extract until fully blended.
03 - Pour the wet mixture into the bowl with dry ingredients and stir just until incorporated; do not overmix, a few small lumps are acceptable.
04 - Transfer the batter to a piping bag, squeeze bottle, or use a teaspoon for portioning.
05 - Preheat a large nonstick skillet or griddle over medium heat and lightly grease with additional melted butter.
06 - Pipe or drop small dots of batter, each about 1/2 inch in diameter, onto the hot skillet, spaced slightly apart.
07 - Cook for 1 to 2 minutes until bubbles form and edges are set, then gently flip with a spatula or chopstick and cook 1 minute longer until golden brown.
08 - Continue cooking remaining batter, greasing the pan as needed between batches.
09 - Transfer mini pancakes to a bowl and serve warm, adding milk for a cereal-style experience or drizzling with maple syrup and topping with fruit if desired.
