Prepare the Pancake Batter: In a mixing bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg, and vanilla extract. If you’re using melted butter, add it to the wet ingredients. Gradually pour the wet ingredients into the dry ingredients and mix until smooth.
Cook the Mini Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if necessary. Transfer the pancake batter to a squeeze bottle, piping bag, or use a small spoon. Pipe small dots of batter (about the size of a coin) onto the skillet. Cook until bubbles form on the surface and the edges look set (about 1-2 minutes). Flip and cook for an additional minute until golden brown.
Assemble the Bowl: Place the mini pancakes in a bowl. Add fresh blueberries on top and drizzle with caramel sauce.
Serve and Enjoy: Serve immediately and enjoy your delicious mini pancake bowl! Feel free to customize with other toppings like whipped cream, chocolate sauce, or nuts.
Serving and Storage Tips:
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