Mini pancakes: the brilliant idea to make your snack even tastier!

Instructions:
Mix Wet Ingredients: In a large bowl, whisk together the eggs, sugar, honey, olive oil, milk, lemon juice, and vanilla sugar until smooth.
Add Dry Ingredients: In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring gently to combine. The batter should remain a little lumpy—don’t overmix.
Heat the Pan: Preheat a non-stick pan over medium-low heat. Lightly grease with oil or butter.
Cook the Pancakes: Use a squeeze bottle or spoon to drop small amounts of batter (about ½-inch in diameter) into the pan. Cook for 1-2 minutes until small bubbles appear on the surface. Flip with a spatula and cook the other side for another 1-2 minutes until golden brown.
Serve: Stack the mini pancakes on a plate and drizzle with your choice of topping, such as maple syrup, hazelnut cream, or fresh berries.