# What You’ll Need:
→ Dry Ingredients
01 - 125 g 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 - 180 ml whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted, plus extra 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
# How to Make It:
01 - In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until fully blended.
02 - In a separate bowl, whisk together the whole milk, egg, melted butter, and vanilla extract until mixture is homogeneous.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; a few lumps are acceptable.
04 - Pour the batter into a squeeze bottle, piping bag, or zip-top bag with a corner snipped off for precise portioning.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pipe small dots of batter, approximately the size of a dime, onto the skillet, ensuring space between each for even cooking.
07 - Cook for 1–2 minutes, or until bubbles form and edges appear set. Flip gently with a spatula or fork and cook an additional 30–60 seconds until both sides are golden.
08 - Transfer finished mini pancakes to a plate and continue with the remaining batter, re-greasing the skillet as needed.
09 - Place mini pancakes in a bowl and serve topped with maple syrup, fresh fruits, chocolate chips, or a splash of cold milk.
