Instructions
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: In another bowl, combine the milk, egg, melted butter, and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4: Lightly grease a mini pancake pan or æbleskiver pan and heat over medium heat.
Step 5: Fill each cavity about three-quarters full with pancake batter.
Step 6: Cook for 1 to 2 minutes until bubbles begin to form.
Step 7: Carefully rotate each pancake bite with a skewer or fork to cook evenly on all sides.
Step 8: Continue cooking until the pancake bites are golden brown and cooked through.
Step 9: Transfer the pancake bites to a serving plate.
Step 10: Dust generously with powdered sugar and serve with fresh raspberries and warm maple syrup.
Storage and Reheating Tips
Store leftover pancake bites in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave for 15 to 20 seconds or warm them in the oven at 300°F for a few minutes.
You can freeze the pancake bites in a freezer-safe bag for up to 2 months.
For the best texture, serve warm with fresh berries added just before serving.
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