Tiny pancakes, crisp and fluffy, served in a bowl with milk or syrup. Perfect for a playful breakfast treat.
# Ingredient List:
→ 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)
# Steps:
01 - Whisk flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.
02 - In a separate bowl, whisk whole milk, egg, melted butter, and vanilla extract until smooth.
03 - Pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are acceptable.
04 - Transfer the batter to a piping bag or squeeze bottle for precise pouring, or use a teaspoon to portion.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with melted butter.
06 - Pipe or drop small rounds of batter, about 1/2 inch in diameter, onto the heated surface. Space each pancake slightly apart.
07 - Cook for 1 to 2 minutes or until bubbles appear and edges set; flip with a spatula or chopstick and continue cooking for 1 minute until golden brown.
08 - Repeat with remaining batter, greasing the pan between batches as necessary.
09 - Transfer warm pancakes to a bowl. Add milk for a cereal-style presentation, or drizzle with syrup and top with fruit as desired.
