Instructions
Step 1: In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Step 4: Transfer the pancake batter into a squeeze bottle or piping bag for easier shaping.
Step 5: Heat a lightly greased nonstick skillet or griddle over medium-low heat.
Step 6: Pipe small circles of batter onto the skillet to create mini pancakes.
Step 7: Cook for about 1 minute until bubbles appear on the surface, then flip and cook for another 30 seconds until golden.
Step 8: Continue cooking the remaining batter, adjusting the heat as needed to prevent burning.
Step 9: If desired, use mini chocolate chips or black sesame seeds to create cute faces on some of the pancakes.
Step 10: Arrange the mini pancakes on a serving board or plate with fresh strawberries and blueberries.
Step 11: Serve immediately with maple syrup for dipping or drizzling.
Storage and Reheating Tips
Store leftover mini pancakes 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 a skillet over low heat. Mini pancakes can also be frozen for up to 2 months and reheated directly from frozen for quick breakfasts.
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