Tiny pancakes served like cereal—crispy, fluffy, and perfect with milk or berries for breakfast delight.
# Ingredients:
→ 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 extra for cooking
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana, optional
# Instructions:
01 - Whisk flour, sugar, baking powder, baking soda, and salt in a mixing bowl until evenly distributed.
02 - In a separate bowl, blend whole milk, egg, melted butter, and vanilla extract until well incorporated.
03 - Pour wet ingredients into dry ingredients and gently stir until just combined. Avoid overmixing; a few small lumps are acceptable.
04 - Transfer batter into a piping bag or squeeze bottle, or use a teaspoon for portioning.
05 - Warm a large nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pipe or drop small batter rounds, approximately 1/2 inch in diameter, onto the skillet, spacing them slightly.
07 - Cook for 1 to 2 minutes until bubbles appear and edges are set. Flip using a spatula or chopstick. Cook an additional minute until golden brown.
08 - Continue with remaining batter, re-greasing the pan as needed for consistent browning.
09 - Serve pancakes warm in a bowl. Top with milk for a cereal-style dish or drizzle with syrup and fresh fruit.
