In a mixing bowl, combine 200 grams of all-purpose flour (maida), 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. Mix well.
In another bowl, whisk together 250 ml of milk, 1 tablespoon of sugar, 1 teaspoon of vanilla essence, and 1 beaten egg.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until a smooth batter is formed. Let the batter rest for 5 minutes.
Heat a non-stick pan over medium heat and grease it lightly with oil or butter.
Pour a small amount of batter (about 1 tablespoon) onto the pan for each mini pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Repeat the process with the remaining batter, greasing the pan as needed.
Serve the mini pancakes with your choice of toppings, such as honey, maple syrup, fruit, or whipped cream.