Tiny pancakes served cereal-style—crispy, fluffy, and perfect paired with milk, syrup, or 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 extra for cooking
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana (optional)
# Directions:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
02 - In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
03 - Pour wet mixture into the dry ingredients and stir gently until just combined; do not overmix. Batter should have a few small lumps.
04 - Transfer batter to a piping bag, squeeze bottle, or use a teaspoon for portioning.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with melted butter.
06 - Pipe or drop small dots of batter, about 1/2 inch in diameter, onto the skillet, spacing them slightly apart.
07 - Cook for 1 to 2 minutes until bubbles form and the edges set, then gently flip each pancake and cook for another minute until golden on both sides.
08 - Continue with remaining batter, greasing the skillet as needed for each batch. Serve mini pancakes warm in a bowl.
09 - Add milk for a cereal-style experience or drizzle with maple syrup and top with fresh fruit.
