Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk (or substitute with milk and a splash of vinegar)
- 1 large egg
- 2 tablespoons melted butter, plus more for greasing
- 1 teaspoon vanilla extract
Feel free to mix in a handful of blueberries or chocolate chips, taking a page from my kitchen adventures where experimentation is always welcome. These ingredients are staples, so you can easily adapt them to what you have on hand, much like how my abuela would conjure magic from her pantry.
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the pancakes light and fluffy.
- Heat a non-stick skillet over medium heat and lightly grease with butter.
- Using a piping bag or a small spoon, drop small dollops of batter (about the size of a nickel) onto the skillet.
- Cook until bubbles form on the surface of the pancakes, about 1-2 minutes, then flip and cook for an additional 1 minute until golden brown.
- Transfer the mini pancakes to a plate and repeat with the remaining batter.
One tip from my kitchen to yours: patience is key. These little pancakes deserve your attention, much like how I learned to nurture each dish from my family’s bustling kitchen. Keep the heat moderate and enjoy the process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International