Bite-sized pancakes served as cereal—crisp edges, tender centers, finished with milk, syrup, or fresh fruit.
# Ingredients:
→ 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)
# Directions:
01 - Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a mixing bowl until evenly distributed.
02 - In a separate bowl, combine whole milk, egg, melted unsalted butter, and vanilla extract. Whisk until fully incorporated.
03 - Pour the wet mixture into the dry ingredients and stir just until combined. Some small lumps in the batter are acceptable; avoid overmixing.
04 - Transfer the batter to a piping bag or squeeze bottle for easy dispensing, or use a teaspoon to portion.
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, each approximately 1/2 inch in diameter, onto the cooking surface. Space them slightly apart for even cooking.
07 - Allow pancakes to cook for 1–2 minutes until bubbles appear and edges are set. Flip each piece with a spatula or chopstick and cook an additional minute until golden.
08 - Continue cooking remaining batter, greasing the skillet as necessary between batches.
09 - Transfer the mini pancakes to bowls while warm. Serve with milk for a cereal style, or drizzle with syrup and garnish with berries or banana slices.
