Description
Fluffy mini pancakes infused with warm cinnamon and lightly crisped in butter, each bite releasing clouds of sweet aroma. Tossed in cinnamon sugar, they arrive golden and pillowy, perfect for dipping in maple syrup or honeyed fruit compote.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup milk
- 1 large egg
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter for cooking
Instructions
- In a medium bowl whisk together flour 2 tablespoons granulated sugar baking powder baking soda salt and 1 teaspoon ground cinnamon.
- In a separate bowl whisk milk egg melted butter and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined leaving a few small lumps.
- In a small bowl mix 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon to make the topping.
- Heat a nonstick skillet or griddle over medium heat and melt the 1 tablespoon of butter.
- Drop batter by teaspoonfuls into 1-inch rounds on the skillet spacing them apart.
- Cook for 1 to 2 minutes until bubbles form on the surface then gently flip each pancake bite and cook an additional minute until golden.
- Transfer cooked pancake bites to a platter and immediately sprinkle with the cinnamon sugar topping tossing to coat evenly.
- Repeat cooking and topping steps with remaining batter adding more butter if needed.
- Serve warm with optional maple syrup or fruit compote for dipping.
Notes
- For extra sweetness serve with a drizzle of maple syrup or honey
- Keep any extra pancake bites warm in a low oven set to 200°F
- Batter can be made a few hours ahead and stored covered in the refrigerator
- Add a pinch of nutmeg or cardamom for more spice variation