Crispy, fluffy mini pancakes served like cereal; enjoy with syrup, milk, or fruit for a playful breakfast.
# What you'll need:
→ 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)
# Method:
01 - In a bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly incorporated.
02 - In a separate bowl, blend whole milk, egg, melted unsalted butter, and vanilla extract until homogeneous.
03 - Pour the wet mixture into the dry ingredients, stirring gently until just combined; retain minor lumps to ensure tender texture.
04 - Transfer the batter to a piping bag or squeeze bottle for precision, or use a teaspoon to portion.
05 - Preheat a large nonstick skillet or griddle over medium heat and lightly coat with melted butter.
06 - Dispense small rounds of batter, approximately 1/2 inch in diameter, onto the hot surface, ensuring adequate spacing.
07 - Cook pancakes for 1 to 2 minutes until bubbles appear and edges are set, then flip using a spatula or chopstick; continue cooking another minute until golden.
08 - Continue with the remaining batter, greasing the pan between batches as necessary.
09 - Arrange warm mini pancakes in bowls; pour milk for a cereal effect, or drizzle with maple syrup and garnish with fruit as desired.
