Bite-sized pancakes, crisp outside, fluffy inside—best enjoyed with milk, syrup, or fruit 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)
# Preparation Steps:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a mixing bowl until well dispersed.
02 - Whisk milk, egg, melted butter, and vanilla extract in a separate bowl until fully blended.
03 - Add the wet mixture to the dry ingredients and stir gently until just united. Do not overmix; allow for minor lumps.
04 - Transfer batter into a piping bag, squeeze bottle, or use a teaspoon for portioning.
05 - Warm a large nonstick skillet or griddle over medium heat and lightly coat with butter.
06 - Pipe or drop small rounds of batter, approximately 1/2 inch in diameter, onto the prepared surface, spacing slightly apart.
07 - Cook until bubbles appear and edges set, about 1–2 minutes. Flip each pancake with a spatula or chopstick, and cook another minute until golden brown.
08 - Continue with remaining batter, greasing the pan as required between batches.
09 - Present warm in bowls. Enjoy with milk for a cereal-style presentation or drizzle with syrup and garnish with fruit.
