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Ingredients
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Batter
Cooking
Toppings & Serving
Method
Batter
- 1
Prepare dry ingredients
In a medium bowl whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.
- 2
Combine wet ingredients
In a separate small bowl or measuring cup whisk the milk, egg, melted butter, and vanilla extract (if using) until smooth and uniform.
- 3
Make the batter
Pour the wet ingredients into the dry ingredients. Using a rubber spatula or whisk, gently fold until just combined — a few small lumps are fine. Do not overmix. Let the batter rest for 5 minutes to allow the baking powder to activate and the batter to hydrate.
Cooking
- 4
- 5
Season the pan
Brush or wipe about 1 tablespoon of butter or oil evenly over the pan surface so each pancake won’t stick. Reapply a little butter between batches if needed.
- 6
Cook small pancakes
For each small pancake, pour about 2 tablespoons of batter onto the skillet, leaving space between pancakes. Cook for about 1–1.5 minutes until small bubbles form across the surface and the edges look set.
- 7
Flip and finish
Carefully flip each pancake with a spatula and cook the second side 30–45 seconds until light golden and cooked through. Remove cooked pancakes to a plate and keep warm (cover loosely with foil or place in a very low oven ~90°C/200°F). Repeat with remaining batter. Expect about 8 small pancakes total.
Toppings & Serving
- 8
Prepare toppings
While pancakes cook, slice the banana and rinse the blueberries. Place the maple syrup and serving butter in small bowls for easy serving.
- 9
