Add a box of pancake mix, one egg, Torani Shortbread Syrup, and milk to a mixing bowl Whisk until the mixture is smooth with no lumps, then transfer mixture to a squeeze bottle.
Heat a griddle over medium-high heat and grease with butter. Once hot, squeeze small dots of butter on the griddle. Cook until bubbles form on the top, then flip and cook for an additional 1-2 minutes.
Repeat this process until all batter is used, greasing the griddle after each batch.
Once all the mini pancakes are made. Serve with a dollop of whipped cream, chopped Skinny Dipped Chocolate Almonds, and fresh chopped strawberries. Enjoy!