# 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 pure vanilla extract
→ Optional Toppings
10 - Maple syrup
11 - Fresh berries
12 - Sliced banana
13 - Chocolate chips
14 - Cold milk
# Directions:
01 - In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
02 - In a separate bowl, whisk together the whole milk, large egg, melted unsalted butter, and pure vanilla extract until smooth and homogeneous.
03 - Add the wet mixture to the bowl with the dry ingredients and stir gently, mixing just until incorporated. A few small lumps may remain; do not overmix.
04 - Transfer the batter to a squeeze bottle, piping bag, or zip-top bag with a snipped corner for precise portioning.
05 - Heat a large nonstick skillet or griddle over medium heat and apply a thin coating of unsalted butter.
06 - Pipe dime-sized amounts of batter onto the skillet, ensuring adequate spacing between each.
07 - Cook for 1 to 2 minutes, or until bubbles appear on the surface and the edges begin to set. Flip with a spatula or fork and cook an additional 30 to 60 seconds until golden.
08 - Transfer cooked pancakes to a plate and repeat with remaining batter, greasing the skillet as necessary.
09 - Serve mini pancakes in a bowl. Garnish with maple syrup, fresh fruit, or pour cold milk over top for a cereal-style presentation.
