Vanilla and Chocolate Mini Pancakes

Gently whisk the eggs with the vanilla and salt until combined, taking care not to overmix.

Add the sugar and whisk well until it dissolves completely and no visible granules remain.

Add the vegetable oil and whisk until fully incorporated into the egg mixture and smooth.

Add the milk and whisk gently until evenly incorporated and the liquid mixture is smooth.

Sift the all-purpose flour and baking powder over the liquid mixture to remove any lumps or impurities.

Whisk by hand until all the lumps disappear and the vanilla batter is smooth and evenly combined.

To make the cocoa pancakes, prepare the second batter following the same method as above.

Sift the cocoa powder over the batter, pressing it through the sieve with a spoon until all of it passes through without any lumps.

Whisk until fully combined and the consistency resembles cake batter, but is slightly thinner.

Heat a skillet over medium heat until hot and ready for the pancake batter. Pour both batters into the hot skillet in small circles, leaving plenty of space between them.

. Allow 0.5 minutes.

. Allow 0.5 minutes.

Serve the mini pancakes warm, drizzled with chocolate sauce.