# 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 additional for cooking
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana
# Directions:
01 - In a mixing bowl, thoroughly whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk whole milk, egg, melted unsalted butter, and vanilla extract until homogenous.
03 - Gently incorporate the wet mixture into the bowl of dry ingredients; stir until just combined, ensuring several small lumps remain. Avoid overmixing.
04 - Transfer the pancake batter into a piping bag, squeeze bottle, or prepare to use a teaspoon for portioning.
05 - Bring a large nonstick skillet or griddle to medium heat and lightly grease with unsalted butter.
06 - Pipe or drop small dollops of batter, approximately 1/2 inch in diameter, spaced apart on the heated surface.
07 - Allow pancakes to cook for 1 to 2 minutes, until small bubbles appear and edges are set. Flip using a spatula or chopstick and cook another minute, until golden brown.
08 - Continue with the remaining batter, reapplying butter to the skillet as needed between batches.
09 - Serve the warm mini pancakes in a bowl. Enjoy with cold milk for a cereal-style experience or finish with syrup and fresh fruit.
