In a bowl, whisk milk, egg, and melted butter until well combined.

Add flour, sugar, baking powder, and salt. Whisk until well combined. Add a little more milk if the batter is too thick, and add more flour if batter is too thin.

Transfer the pancake batter to a squeeze bottle or a ziplock/piping bag. Cut a small hole at the corner of the ziplock bag. Let the batter set for about 5 minutes.

Heat a non-stick pan to medium heat. Brush the oil over the pan (you can use paper towel to smear a thin layer of oil on your pan). Squeeze or pipe the pancake batter, each about the size of a quarter. Leave space in between mini pancakes as they will spread. Cook for about 1-2 minutes until golden brown. Use a large spatula to flip them all at once or use chopsticks to flip each pancake individually. Cook the other side for another 1-2 minutes, until golden brown.

Dig in! Enjoy mini pancakes with maple syrup + butter, or with milk, or just grab a handful and snack on!