Crispy, fluffy mini pancakes served as cereal with syrup, milk, or fruit. Whimsical breakfast treat.
# 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
09 - 1 teaspoon vanilla extract
10 - Additional unsalted butter for cooking
→ To Serve
11 - Maple syrup, honey, or whole milk
12 - Fresh berries or sliced banana (optional)
# Method:
01 - Whisk all-purpose flour, granulated 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 thoroughly blended.
03 - Slowly add wet ingredients to the dry ingredients, gently stirring until just combined. Avoid overmixing; a few lumps are acceptable.
04 - Pour or spoon the batter into a piping bag, squeeze bottle, or use a teaspoon for portioning.
05 - Set a large nonstick skillet or griddle over medium heat and lightly grease with unsalted butter.
06 - Pipe or drop small portions of batter, about 1/2 inch in diameter, onto the skillet with space between them.
07 - Cook for 1 to 2 minutes until bubbles appear and edges are set, then flip each mini pancake and cook for another minute until golden brown.
08 - Continue cooking the remaining batter, greasing the pan as needed between batches.
09 - Transfer warm mini pancakes to bowls. Pour milk for a cereal-style serving or drizzle with syrup and top with fruit as desired.
