Instructions
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Step 4: Heat a lightly greased nonstick skillet or griddle over medium heat.
Step 5: Spoon small amounts of batter onto the skillet to form mini pancakes.
Step 6: Cook for 1 to 2 minutes until bubbles appear on the surface, then flip and cook the other side until golden brown.
Step 7: Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Step 8: Arrange the mini pancakes on a serving plate and dust with powdered sugar.
Step 9: Top with sliced strawberries and fresh raspberries.
Step 10: Serve with chocolate hazelnut spread or melted chocolate for dipping.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the pancakes in a skillet over low heat or microwave for 15 to 20 seconds.
You can also freeze the pancakes for up to 2 months. Reheat directly from frozen in the toaster or microwave.
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