Bite-sized pancakes served as cereal, crisp and fluffy, perfect with syrup, milk, or fresh fruit.
# 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
# Directions:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a mixing bowl until evenly distributed.
02 - In a separate bowl, whisk whole milk, egg, melted butter, and vanilla extract until smooth.
03 - Pour wet mixture into the dry ingredients and gently stir until just combined; a few lumps are acceptable for tender pancakes.
04 - Spoon or pipe the batter into a squeeze bottle, piping bag, or use a teaspoon for doling out small portions.
05 - Heat a large nonstick skillet or griddle over medium temperature and lightly grease with melted butter.
06 - Pipe or drop small dots of batter, approximately 1/2 inch in diameter, spaced slightly apart on the skillet.
07 - Allow pancakes to cook for 1 to 2 minutes, until bubbles form on the surface and edges are set.
08 - Turn each pancake using a spatula or chopstick and cook an additional minute until golden brown.
09 - Repeat with the remaining batter, re-greasing the pan as needed to prevent sticking.
10 - Transfer all cooked pancakes to a bowl and serve warm. Top with milk for a cereal effect, or drizzle with syrup and fresh fruit as preferred.
