Tiny pancakes, crisp outside and soft inside, served in a bowl with milk, syrup, or fruit. Great for breakfast fun.
# 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 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 mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well blended.
02 - In a separate bowl, whisk the whole milk, egg, melted butter, and vanilla extract until fully incorporated.
03 - Add the wet ingredients to the dry ingredients and gently stir just until combined. Avoid overmixing; a few lumps are acceptable.
04 - Transfer the batter into a piping bag, squeeze bottle, or use a teaspoon for portioning.
05 - Preheat a large nonstick skillet or griddle over medium heat and lightly grease the surface with butter.
06 - Pipe or drop small dots of batter, about 1/2 inch in diameter, onto the skillet, spacing them evenly.
07 - Cook for 1 to 2 minutes until bubbles form and the edges appear set, then flip each piece with a spatula or chopstick and cook for an additional minute until golden brown.
08 - Continue with remaining batter, greasing the pan as necessary. Serve warm in a bowl and top with your choice of milk, syrup, or fresh fruit.
