Ingredients

• •1 cup flour
• •2 teaspoons baking powder
• •1 cup milk - room temperature
• •2 tablespoons butter - melted
• •1 large egg - room temperature
• •1 teaspoon vanilla extract
• •1/4 teaspoon salt

Optional Ingredients

• •1 tablespoon maple syrup

Instructions

1. 1.PREREQUISITE STEPS: Bring milk, eggs, and butter to room temperature for best results.
2. 2.FOOD PREP: In large bowl, whisk together flour, baking powder, and salt until well combined.
3. 3.Add milk, egg, melted butter, vanilla extract, and maple syrup to dry ingredients. Whisk until just combined - do not overmix as this will make pancakes tough.
4. 4.Transfer batter to squeeze bottle or ziplock bag with small corner cut off for easy portioning.
5. 5.Heat griddle or non-stick pan over medium heat. Melt small amount of butter in pan.
6. 6.Squeeze approximately 1 tablespoon of batter per mini pancake onto hot griddle. Cook until bubbles form on surface and edges look set, about 1-2 minutes.
7. 7.Flip carefully and cook until golden brown on second side, about 1-2 minutes more.
8. 8.SERVING: Let pancakes cool to appropriate temperature before serving to toddler. Serve whole for finger food practice.
9. 9.BATCH COOKING TIP: These freeze beautifully for quick breakfasts. Makes approximately 12 toddler portions (4 mini pancakes each). Cool completely before freezing in single layers.