Mini pancakes served as cereal; crisp, fluffy, and delightful with milk, syrup, or fresh fruit.
# What you 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 extra for cooking
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk, as desired
11 - Fresh berries or sliced banana, optional
# Steps to follow:
01 - Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a mixing bowl until well combined.
02 - In a separate bowl, whisk whole milk, egg, melted unsalted butter, and vanilla extract until smooth.
03 - Pour the wet mixture into the dry ingredients and stir gently until just incorporated; avoid overmixing and allow some small lumps.
04 - Move the batter to a piping bag, squeeze bottle, or use a teaspoon for portioning.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly coat with melted butter.
06 - Pipe or spoon small portions of batter (about 1/2 inch diameter) onto the skillet, ensuring slight separation between each.
07 - Cook for 1 to 2 minutes or until bubbles appear and edges are set; flip using a spatula or chopstick and continue cooking for an additional minute until golden brown.
08 - Repeat with remaining batter, applying more butter as needed to maintain a lightly greased surface.
09 - Serve warm in bowls topped with milk for a cereal-style experience, or drizzle with syrup and garnish with fresh fruit.
