Using a mesh strainer, sift the flour over a large bowl. Add sugar, baking powder, and salt. Mix everything.

To the dry mixture, add beaten egg, milk, melted butter, and vanilla extract. Mix everything until no dry ingredients is visible. Do not over mix.

Transfer the mixture into a squeeze bottle (or a piping bag).

In a non-stick skillet over low-medium heat, squeeze out the mixture onto the skillet (about 3/4 inch in diameter - doesn't have to be exact but should be minis). You can also slightly grease the pan with butter or oil. I tried with butter and without - both are okay with me.

When bubbles appear on top of the mini pancakes, you can flip now and cook the other side for a few seconds. When cooked, transfer them to a plate. Repeat the cooking process until the remaining mixture has been used.

Serve with milk or maple/pancake syrup.