* Ingredients:
+For the Mini Pancakes:
– 1 cup (125g) all-purpose flour
– 1 tablespoon sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 3/4 cup (180ml) milk
– 1 egg
– 1 teaspoon vanilla extract
– 1 tablespoon melted butter (optional)
+ For Topping:
– Fresh blueberries
– Caramel sauce (store-bought or homemade)
* Instructions:
1. Prepare the Pancake Batter:
– In a mixing bowl, combine flour, sugar, baking powder, and salt.
– In a separate bowl, whisk together milk, egg, and vanilla extract. Add the melted butter if using.
– Gradually pour the wet ingredients into the dry ingredients and mix until smooth.
2. Cook the Mini Pancakes:
– Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if necessary.
– Transfer the pancake batter to a squeeze bottle, piping bag, or use a small spoon.
– Pipe small dots of batter (about the size of a coin) onto the skillet.
– Cook until bubbles form on the surface and the edges look set (about 1-2 minutes). Flip and cook for an additional minute until golden brown.
3. Assemble the Bowl:
– Place the mini pancakes in a bowl.
– Add fresh blueberries on top.
– Drizzle with caramel sauce.
4. Serve and Enjoy:
– Serve immediately and enjoy your delicious mini pancake bowl!
– Feel free to customize with other toppings like whipped cream, chocolate sauce, or nuts!
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