Ingredients

The following ingredients have 4 Servings
  • 3/4 cup all purpose flour*
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon
  • 2/3 cup milk
  • 6 eggs
  • 4-5 tablespoons butter
  • *Gluten Free Alternative
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca starch

Instruction

  • Preheat the oven to 400°. Whisk together flour, salt, and cinnamon. Add the milk and whisk smooth. Add the eggs and whisk again. Slice the butter into tiny pieces (a little less than a teaspoon each)
  • Place a small piece of butter (see Cook's Note) in each muffin time and then melt the butter in the hot oven, about 2 minutes. When the butter has melted, remove from the oven and pour about 3 tablespoons of the egg mixture (I used a scant 1/4 cup size scoop) into each muffin tin.
  • Bake for 12 minutes, until hugely puffy and slightly browned around the edges. Remove from the oven. The pancakes will fall immediately after removing them from the oven. Use a spoon to scoop out each pancake. Sprinkle with powdered sugar, drizzle with syrup, or top with fruit. Enjoy!