Follow these steps for perfect results
milk
eggs
all-purpose flour
granulated sugar
salt
butter
melted
powdered sugar
lemon wedges
fresh fruit
cut up
whipped cream
Combine milk, eggs, flour, sugar, and salt in a blender or with an electric mixer until smooth.
Let the batter rest for 30 minutes.
Position oven racks so they are equally spaced.
Preheat oven to convection bake at 450F.
Brush six foil pie tins with melted butter.
Divide batter equally among the tins (1/2 cup per tin).
Place two tins on each rack, staggered for air circulation.
Bake for 10 minutes, until puffy and golden.
Serve one pancake per person with desired toppings.
Expert advice for the best results
For extra flavor, add vanilla extract or cinnamon to the batter.
Ensure the oven is fully preheated for best results.
Use high-quality butter for a richer flavor.
Everything you need to know before you start
15 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Arrange pancakes on a plate and garnish with powdered sugar, fruit, and whipped cream.
Serve warm with syrup, fruit, and whipped cream.
Offer a variety of toppings for customization.
Pairs well with the sweet flavors.
Provides a refreshing contrast.
Discover the story behind this recipe
Classic American breakfast dish.
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