Mini Pancakes with Blueberries and Peanut Butter Drizzle

Mini Pancakes with Blueberries and Peanut Butter Drizzle

Ingredients (Serves 2)

For the mini pancakes:

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 3/4 cup milk

• 1 large egg

• 1 tablespoon melted butter or vegetable oil

• 1/2 teaspoon vanilla extract

For serving:

• Fresh blueberries

• Peanut butter or caramel sauce (slightly warmed for drizzling)

• Butter or oil for cooking

Instructions

1. Prepare the batter
   In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
   In another bowl, whisk the milk, egg, melted butter (or oil), and vanilla extract.
   Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.

2. Cook the mini pancakes
   Heat a non-stick pan over medium-low heat and lightly grease it with butter or oil.
   Spoon small amounts of batter (about 1 tablespoon each) onto the pan to form mini pancakes.
   Cook for 1–2 minutes until bubbles appear on the surface, then flip and cook for another 1 minute until golden brown.
   Remove and repeat until all batter is used.

3. Assemble the dish
   Place the warm mini pancakes in a bowl or plate.
   Add fresh blueberries evenly over the pancakes.

4. Finish with drizzle
   Drizzle warm peanut butter or caramel sauce generously over the pancakes and blueberries.

Serving Notes

• Best served warm for a soft, fluffy texture.

• You can add maple syrup, honey, or yogurt if desired.

• Perfect for breakfast, brunch, or a light dessert.