Start by mixing the dry ingredients (flour, baking powder, salt, sugar) in a bowl, make a well in the center, then add the eggs, milk, oil and flavours)
Combine the wet and dry ingredients mixing properly but not for too long. Pour the pancake batter into a squeeze bottle or ziplock bag with a tiny corner cut off. Or you can use a teaspoon to scoop it out.
Heat up a frying pan over medium-low heat. Brush a thin layer of oil on your pan. Pipe out small pancakes or drop the batter by the 1/4 teaspoon and cook until small bubbles form on the surface and at the edges.
Flip and continue cooking until golden brown, about 30 seconds more. Remove in a plate and repeat this process till all the batter is exhausted
Eat mini pancakes with a fork or spoon with milk or syrup, or enjoy them as they are.
