Tiny pancakes served in a bowl, crisp outside, fluffy inside, ideal with milk, syrup, or fruit. Quick breakfast.
# Ingredients:
→ 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)
# Directions:
01 - In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
02 - In a separate bowl, thoroughly whisk whole milk, egg, melted butter, and vanilla extract until completely mixed.
03 - Pour the wet mixture into the dry ingredients and gently stir until just incorporated; a few small lumps are acceptable.
04 - Transfer the batter to a piping bag, squeeze bottle, or use a teaspoon for easy portioning.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with additional melted butter.
06 - Pipe or drop small dots of batter, approximately 1/2 inch in diameter, onto the preheated skillet, spacing slightly apart.
07 - Cook for 1 to 2 minutes until bubbles form and the edges appear set, then flip with a spatula or chopstick and continue cooking for another minute until lightly golden.
08 - Repeat the process with the remaining batter, reapplying butter to the pan as needed between batches.
09 - Serve warm in a bowl; top with milk for a cereal style, or drizzle with maple syrup and finish with fruit as desired.
