Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon (optional)
- 2/3 cup milk
- 3 large eggs
- 3 tablespoons butter, cut into 12 small pieces (1 per muffin cup)
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, whisk together flour, salt, and cinnamon.
- Add milk and whisk until smooth, then add eggs and whisk again until fully combined.
- Place a piece of butter into each cup of a 12-cup muffin tin.
- Put the tin in the oven for 1–2 minutes, until butter melts and sizzles.
- Quickly pour about 3 tablespoons of batter into each cup (about halfway full).
- Bake for 12–15 minutes, until pancakes puff up and turn golden.
- Remove from oven, lift pancakes out, and serve warm with toppings of choice.
Notes
- Ensure the muffin tin is hot before adding batter to help them rise.
- Cinnamon is optional; omit for a more classic flavor.
- Add a splash of vanilla for extra aroma.
- Best served fresh, but can be stored and reheated.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 80
- Sugar: 1g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg
