# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 3/4 cup milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup or honey
11 - Fresh berries (optional)
12 - Pat of butter (optional)
# Directions:
01 - Whisk the flour, sugar, baking powder, baking soda, and salt together in a medium bowl.
02 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients; stir gently until just combined with some lumps remaining.
04 - Place batter into a piping bag or squeeze bottle for controlled dispensing.
05 - Preheat a large nonstick skillet or griddle over medium-low heat and lightly grease with butter.
06 - Dispense small dots of batter approximately 1/2 inch wide onto the skillet, spacing them slightly apart.
07 - Cook for 1 to 2 minutes until bubbles form and bottoms are golden; flip and cook another minute until golden brown.
08 - Transfer cooked mini pancakes to a plate; continue until all batter is used.
09 - Place mini pancakes in a bowl and top with maple syrup, fresh berries, and butter if desired.
