Bite-sized pancakes served as cereal. Fluffy inside, crisp outside; great with syrup, milk, or fresh 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 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 the flour, sugar, baking powder, baking soda, and salt in a mixing bowl until homogeneous.
02 - In a separate bowl, whisk the whole milk, large egg, melted butter, and vanilla extract until fully incorporated.
03 - Add the wet mixture to the dry ingredients and gently stir until just mixed. Do not overwork; a few lumps ensure a tender texture.
04 - Transfer the batter to a piping bag, squeeze bottle, or use a teaspoon for easier portioning.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pipe or drop small rounds of batter, about 1/2 inch in diameter, onto the skillet, leaving space between each.
07 - Cook for 1 to 2 minutes, until bubbles appear and edges set. Flip with a spatula or chopstick, and cook an additional 1 minute until golden brown.
08 - Continue with remaining batter, re-greasing the pan as needed to prevent sticking.
09 - Arrange mini pancakes in a bowl and serve immediately with milk for a cereal effect, or drizzle with syrup and top with fruit as desired.
