Mini Pancakes (2) Recipe

Mix dry ingredients

In a small bowl, whisk together 0.5 cup all-purpose flour, 1 tsp granulated sugar, 1 tsp baking powder and a pinch of fine salt until evenly combined.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk together 0.33 cup whole milk, 0.5 of a large egg (beat one egg and measure half), 1 tbs melted unsalted butter and 0.25 tsp vanilla extract until smooth.

Combine batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon just until combined. A few small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate and thicken slightly.

Heat a nonstick skillet or griddle over medium-low heat (about 325–350°F / 160–175°C). Brush the surface with 0.5 tsp neutral oil or a little additional butter to prevent sticking.

For mini pancakes, spoon about 2 tablespoons of batter per pancake onto the hot surface, leaving space between. Cook 1.5–2 minutes until bubbles form on the surface and edges look set.

Flip carefully with a spatula and cook the second side 45–90 seconds until golden and cooked through. Repeat with remaining batter. You should end up with 6–8 mini pancakes total (stacked as two small stacks). Keep finished pancakes warm on a plate in a low oven (around 200°F / 95°C) or tented with foil.

Warm berries: In a small skillet over low heat, add 1 tbs unsalted butter and 0.5 cup mixed berries. Gently warm and toss for 1–2 minutes until berries begin to release juice but still hold shape. Remove from heat.

Assemble: Place mini pancake stacks on serving plates (3–4 pancakes per stack). Top each stack with the warm berries.

Finish: Dot or melt a little of the reserved butter over the pancakes, drizzle 1 tbs maple syrup over each stack (total 2 tbs used), and dust each plate with 0.5 tsp powdered sugar (use a small sieve for an even dusting). Serve immediately.