# What You'll Need:
→ 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
09 - 1 teaspoon vanilla extract
→ For Serving
10 - Milk, maple syrup, honey, or fresh berries (optional)
# How to Make It:
01 - In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until thoroughly blended.
03 - Pour the wet mixture into the dry ingredients and whisk gently until just combined, leaving a few lumps to ensure fluffiness.
04 - Transfer the batter into a squeeze bottle, piping bag, or resealable plastic bag with a small corner trimmed for easy dispensing.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter to prevent sticking.
06 - Pipe small batter dots approximately the size of a nickel onto the heated surface, spacing them slightly apart.
07 - Cook the small pancakes for 1 to 2 minutes until bubbles appear on the surface and edges begin to set.
08 - Flip each mini pancake and cook for an additional 30 to 60 seconds until golden brown and cooked through.
09 - Transfer the cooked pancakes to a plate and repeat with remaining batter. Serve warm with milk, syrup, honey, or fresh berries as preferred.
