Tiny pancakes, crisp outside and fluffy inside, enjoyed with milk, syrup, or fruit for a breakfast delight.
# What you 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 additional for cooking
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana (optional)
# How to Make It:
01 - Whisk the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl until evenly combined.
02 - In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth and well-blended.
03 - Pour the wet ingredients into the dry mixture and gently stir until just combined. Avoid overmixing; a few lumps are acceptable.
04 - Transfer the batter to a piping bag, squeeze bottle, or use a teaspoon for portioning small dots.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pipe or drop small dots of batter, about 1/2 inch in diameter, onto the hot surface, spacing them apart to prevent sticking.
07 - Allow pancakes to cook for 1 to 2 minutes until bubbles appear and edges look set.
08 - Flip each pancake carefully with a spatula or chopstick and cook an additional minute until golden brown.
09 - Continue with the remaining batter, greasing the skillet as needed. Serve the pancakes warm in a bowl with milk for a cereal-style experience, or drizzle with syrup and add desired fruits.
