Tiny golden pancakes, crispy-edged and fluffy, served in a bowl with milk, syrup, or fruit for a fun breakfast.
# 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 more for cooking)
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana (optional)
# Step-by-Step:
01 - In a mixing bowl, thoroughly whisk the flour, sugar, baking powder, baking soda, and salt until evenly combined.
02 - In a separate bowl, whisk the whole milk, egg, melted butter, and vanilla extract until homogeneous.
03 - Pour the wet ingredients into the dry mixture and gently stir just until incorporated; do not overmix—some lumps are acceptable for optimal texture.
04 - Transfer the batter to a piping bag or squeeze bottle for precise dispensing, or use a teaspoon for portioning.
05 - Preheat a large nonstick skillet or griddle over medium heat and lightly grease with additional butter.
06 - Pipe or drop small rounds of batter, each about 1/2 inch in diameter, onto the hot skillet or griddle, ensuring slight spacing between each piece.
07 - Allow pancakes to cook for 1 to 2 minutes until bubbles appear and edges are set.
08 - Turn the pancakes using a spatula or chopstick and continue cooking for another minute until golden and cooked through.
09 - Continue greasing as needed and repeat cooking until all batter is used.
10 - Present warm in a bowl. Enjoy with milk for a cereal-like experience or top with syrup and fresh fruit as desired.
