Mini Spiderweb Pancake Dippers
Quick egg and dairy pancake batter squeezed into spiderweb shapes, cooked in minutes, and served with maple syrup for dipping.
Ingredients
- 1½ cups all-purpose flour 188 g
- 3½ teaspoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 1¼ cups milk
- 1 egg
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
Sift dry ingredients:
Sift the flour, baking powder, sugar, and salt together in a large bowl.Whisk wet mixture:
Create a well in the middle. Pour in the milk, egg, melted butter, and vanilla. Whisk until just blended; avoid overmixing.Cook spiderweb pattern:
Grease a griddle or frying pan lightly and preheat to medium-high (375°F / 190°C). Transfer the batter to a squeezable condiment bottle. Once hot, cautiously squeeze a spiderweb pattern on the griddle: begin with four crossing lines, then join them with curving lines. Cook until the batter sets, typically less than a minute.Flip and finish:
Turn over and cook for another 30 seconds. Modify cooking time depending on line thickness.Serve with syrup:
Accompany with maple syrup for dipping.