Tiny pancakes cooked crisp and fluffy, served in a bowl with milk, fruit, or syrup 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
# Method:
01 - Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a mixing bowl.
02 - Blend whole milk, large egg, melted unsalted butter, and vanilla extract in a separate bowl until thoroughly combined.
03 - Add wet mixture to the dry ingredients and stir until just combined—do not overmix; a few lumps are acceptable.
04 - Pour batter into a piping bag, squeeze bottle, or use a teaspoon for easy portioning.
05 - Preheat a large nonstick skillet or griddle over medium heat and lightly coat with melted butter.
06 - Pipe or drop small dots of batter, approximately 1/2 inch in diameter, onto the cooking surface, spacing slightly apart.
07 - Cook for 1 to 2 minutes until bubbles appear and edges set; flip with a spatula or chopstick and continue cooking for another minute until golden brown.
08 - Continue with remaining batter, greasing pan as needed. Serve pancake bites warm in a bowl, with milk, syrup, or fresh fruit as desired.
