Mini Pancakes
A delightful and comforting dish, these mini pancakes are light, fluffy, and perfect for breakfast or as a sweet snack, customizable with various toppings.
Ingredients
For the Pancake Batter
- 1 cup all-purpose flour creates a soft and inviting base
- 1 tablespoon sugar adds just the right touch of sweetness
- 1 teaspoon baking powder ensures they rise beautifully
- 1/4 teaspoon salt balances the flavors perfectly
- 3/4 cup milk adds creaminess
- 1 large egg binds all ingredients together
- 1 teaspoon vanilla extract infuses delightful flavor
- 1 tablespoon melted butter (optional) adds richness
For Topping
- fresh blueberries bursting with juicy goodness
- caramel sauce for a sweet drizzle
Instructions
Preparation of Batter
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, and vanilla extract until well combined. Add melted butter if desired.
- Gradually combine the wet and dry ingredients, stirring just until smooth to maintain a light and airy consistency.
Cooking Pancakes
- Heat a non-stick skillet over medium heat.
- Pipe small dots of batter onto the skillet. Cook for about 1-2 minutes until bubbles form on the surface.
- Flip the pancakes and cook for another minute until golden brown on both sides.
Serving
- Once cooked, place mini pancakes in a bowl and stack them. Top with fresh blueberries.
- Finish with a generous drizzle of caramel sauce.
- Serve immediately and enjoy!
Notes
Consider adding a pinch of cinnamon or chocolate chips for variations. Leftovers can be reheated in a toaster.