Tiny pancakes crisp outside, fluffy inside—enjoy with syrup, milk, or fruit for a playful breakfast treat.
# 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 greasing)
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana (optional)
# Method steps:
01 - Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a mixing bowl until thoroughly combined.
02 - In a separate bowl, blend the whole milk, large egg, melted unsalted butter, and vanilla extract until smooth.
03 - Pour the wet ingredients into the dry mixture and stir gently until just combined, leaving small lumps intact for a tender texture.
04 - Transfer the batter into a piping bag or squeeze bottle for easy portioning, or use a teaspoon to drop batter onto the pan.
05 - Preheat a large nonstick skillet or griddle over medium heat, lightly greasing with additional unsalted butter.
06 - Pipe or drop small dots of batter approximately 1/2 inch in diameter onto the heated surface, spacing each dot slightly apart.
07 - Cook for 1–2 minutes until surface bubbles appear and edges are set, then turn each pancake with a spatula or chopstick and continue cooking for 1 more minute until golden.
08 - Continue with remaining batter, greasing the pan as needed between batches to ensure even browning.
09 - Transfer finished pancakes to bowls. Serve warm with milk for a cereal-style brunch, or drizzle with syrup and top with fresh fruit as desired.
