Tiny pancakes served as cereal: crispy outside, fluffy inside. Perfect with milk, syrup, or berries.
# 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 more for the pan
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana (optional)
# Method:
01 - Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl.
02 - In a separate bowl, whisk the whole milk, large egg, melted butter, and vanilla extract until smooth.
03 - Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix, a few lumps may remain.
04 - Transfer the batter to a piping bag or squeeze bottle, or prepare to portion it using a teaspoon.
05 - Preheat a large nonstick skillet or griddle over medium heat, lightly coating the surface with melted butter.
06 - Dispense small amounts of batter, forming dots about 1/2 inch in diameter spaced slightly apart. Cook for 1 to 2 minutes until bubbles appear and edges set.
07 - Flip each pancake with a spatula or chopstick and continue cooking for about 1 minute, until golden and fully set.
08 - Repeat the process with remaining batter, greasing the pan as needed between batches.
09 - Transfer the mini pancakes to serving bowls. Add milk for a cereal-style dish, or top with maple syrup and fruit as desired.
