# What you need:
→ Pancake Batter
01 - 1 cup all-purpose flour (120 g)
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup whole milk (240 ml)
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ Toppings
10 - 1 cup mixed fresh berries (strawberries, blueberries, raspberries) (150 g)
11 - 2 tablespoons powdered sugar
12 - 1/2 cup whipped cream, optional (120 ml)
13 - 2 tablespoons maple syrup, optional
14 - Festive sprinkles, optional
# How to Make It:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until fully blended.
03 - Gradually add wet ingredients to the dry mixture, whisking until smooth and lump-free.
04 - Transfer batter into a piping bag or squeeze bottle fitted with a small round tip.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pipe batter onto the skillet in thin strands approximately 4 to 6 inches in length. Cook for 1 to 2 minutes until bubbles form on top.
07 - Flip each strand carefully and cook for an additional 30 seconds until golden brown.
08 - Continue piping and cooking remaining batter in batches until all strands are prepared.
09 - Arrange pancake strands on serving plates. Top with fresh berries, dust with powdered sugar, and add whipped cream, maple syrup, and sprinkles if desired. Serve immediately.
