Follow these steps for perfect results
butter
melted
lowfat milk
flour
eggs
salt
cinnamon
Preheat oven to 425 degrees Fahrenheit.
Place 1 tablespoon of butter in a 9-inch square pan.
Put the pan with butter in the preheating oven to melt.
In a large bowl, whisk together 1/2 cup lowfat milk, 1/2 cup flour, 2 large eggs, a dash of salt, and a dash of cinnamon.
Pour the batter into the 9-inch square pan with the melted butter.
Place the pan back in the oven.
Bake for 12-15 minutes, or until golden brown and puffed up.
Serve immediately with powdered sugar or syrup.
Optional: Add lemon juice for extra flavor.
Expert advice for the best results
For a richer flavor, use melted butter instead of oil in the pan.
Don't overbake, or the pancake will be dry.
Add a splash of vanilla extract to the batter for extra flavor.
Everything you need to know before you start
5 min
Batter can be made ahead and refrigerated for up to 24 hours.
Dust generously with powdered sugar.
Serve warm with powdered sugar and syrup.
Top with fresh fruit and whipped cream.
Add a dollop of yogurt and a sprinkle of granola.
Pairs well with the sweetness of the pancake.
Discover the story behind this recipe
A common breakfast dish in Germany.
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