# 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 melted unsalted butter
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup or honey
11 - Fresh berries (optional)
12 - A pat of butter (optional)
# Method:
01 - In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until smooth and fully incorporated.
03 - Pour wet ingredients into dry ingredients and gently stir until just combined; lumps should remain to avoid overmixing.
04 - Transfer the batter into a piping bag or squeeze bottle for precise portioning.
05 - Preheat a large nonstick skillet or griddle over medium-low heat and lightly grease with butter.
06 - Pipe small dots of batter approximately 1/2 inch in diameter onto the skillet, spaced slightly apart.
07 - Cook for 1 to 2 minutes until bubbles form and the edges turn golden brown.
08 - Flip each mini pancake with a spatula or fork and cook for an additional 1 minute until golden and cooked through.
09 - Transfer cooked mini pancakes to a plate and continue piping and cooking remaining batter.
10 - Serve mini pancakes in a bowl topped with maple syrup, fresh berries, and a pat of butter if desired.
