Tiny pancakes served cereal-style with milk, syrup, or fruit. Crispy, fluffy, and easy for breakfast fun.
# 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 cooking)
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana (optional)
# Directions:
01 - Combine flour, granulated sugar, baking powder, baking soda, and salt in a mixing bowl. Whisk until thoroughly blended.
02 - In a separate bowl, whisk together milk, 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. Minor lumps are acceptable.
04 - Transfer the batter into a piping bag, squeeze bottle, or use a teaspoon for portioning.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with additional melted butter.
06 - Pipe or drop small rounds of batter (approximately 1/2 inch diameter) onto the skillet, spaced apart.
07 - Cook for 1 to 2 minutes, allowing bubbles to form and edges to set.
08 - Flip each pancake with a spatula or chopstick and cook an additional 1 minute, until golden and fully cooked.
09 - Continue with the remaining batter, greasing the pan as necessary.
10 - Serve pancakes warm in a bowl. Enhance with milk for a cereal style or drizzle with syrup and top with fresh fruit as desired.
