# 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 - Whisk flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.
02 - In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until well mixed.
03 - Pour wet mixture into dry ingredients and stir just until incorporated; batter should remain slightly lumpy.
04 - Transfer batter to a piping bag, squeeze bottle, or use a teaspoon for portioning.
05 - Preheat nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pipe or drop small dots of batter about 1/2 inch in diameter onto the cooking surface, ensuring they are spaced apart.
07 - After 1 to 2 minutes, when bubbles appear and edges set, flip each pancake using a spatula or chopstick. Cook for another minute until golden brown.
08 - Repeat with remaining batter, adding butter to the pan as needed.
09 - Present warm mini pancakes in a bowl; pour over milk for a cereal-style dish, or drizzle with syrup and top with fruit as desired.
