Mini Pancakes Recipe

Inspired by The Buttered Biscuit

Time30m

Serves2

Fluffy mini pancakes served with syrup.

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Ingredients

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Dry Ingredients

1 cup 00 bread flour

2 tsp Baking powder

2 tbs sugar

1 tsp Celtic sea salt

Wet Ingredients

3 tbs Milk

1 large Egg

1 tsp Watkins vanilla extract

2 tbs Butter (melted)

For Cooking

1 tbs Butter or oil (for greasing the pan)

For Serving

1 to taste Maple syrup

Method

Preparation

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.

Mix Wet Ingredients

In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; a few lumps are okay.

Cooking

Preheat the Pan

Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of butter or oil to grease the pan.

Cook the Pancakes

Using a tablespoon or small scoop, pour batter onto the hot skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 1-2 minutes until golden brown.

Repeat

Repeat the process for the remaining batter, greasing the pan as needed.

Serving

Serve with Syrup

Stack the mini pancakes on a plate and drizzle with maple syrup. Serve warm.