Tiny pancakes served as cereal, crispy outside and fluffy inside, perfect with milk, syrup, or 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 (optional)
# Directions:
01 - Whisk flour, sugar, baking powder, baking soda, and salt in a mixing bowl to ensure even distribution.
02 - In a separate mixing bowl, whisk whole milk, egg, melted butter, and vanilla extract until well blended.
03 - Add wet ingredients to the bowl with dry ingredients and stir gently until just combined; do not overmix, as a slightly lumpy batter is ideal.
04 - Transfer the finished batter into a piping bag, squeeze bottle, or use a teaspoon for portioning.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with unsalted butter.
06 - Pipe or drop small dots of batter, about 1/2 inch in diameter, onto the heated surface, spacing them slightly apart.
07 - Cook for 1 to 2 minutes until bubbles appear and edges look set, flip each piece with a spatula or chopstick, then cook about 1 minute more until golden brown.
08 - Continue with remaining batter, re-greasing the skillet as needed. Serve warm in bowls, topped with milk for a cereal-style experience or drizzled with syrup. Add fresh fruit as desired.
