Tiny pancakes served breakfast-style, crispy outside and fluffy inside. Tasty with milk, syrup, or fruit.
# What You'll 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
11 - Fresh berries or sliced banana (optional)
# Method:
01 - Whisk flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl until fully blended.
02 - In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until homogeneous.
03 - Pour wet ingredients into dry ingredients, stirring gently until just combined. A few lumps are acceptable for texture.
04 - Transfer the batter to a piping bag or squeeze bottle, or use a teaspoon for portioning.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pipe or drop small dots of batter, approximately 1/2 inch in diameter, onto the hot skillet, spacing them slightly apart.
07 - Cook for 1 to 2 minutes until bubbles appear and edges firm, then flip each piece and continue cooking for another 1 minute until golden.
08 - Repeat piping and flipping with remaining batter, greasing pan as necessary to maintain nonstick surface.
09 - Divide pancake cereal among bowls, garnish with milk or syrup and fresh fruit as desired. Serve immediately for optimal texture.
