Ingredients:

  • tablespoons (56g) Unsalted Butter, divided into 12 small chunks
  • /4 cup (90g) All-Purpose Flour, spooned and leveled
  • Large Eggs, room temperature
  • /2 cup (120ml) Whole Milk, room temperature
  • tablespoon (12g) Granulated Sugar
  • /4 teaspoon (1.5g) Fine Sea Salt
  • /2 teaspoon (2.5ml) Pure Vanilla Extract

Instructions:

  1. Preheat oven to 425°F (220°C). Place one small pat (about 1 teaspoon) of butter into the bottom of each cup in the muffin tin. Place the tin in the oven while it preheats to melt the butter completely and get it hot.
  2. In a large bowl, whisk together the flour, sugar, and salt until well combined.
  3. Lightly whisk the room temperature eggs, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Whisk just until combined. A few lumps are acceptable; avoid over-mixing.
  5. Allow the batter to rest for 5 minutes.
  6. Carefully remove the hot muffin tin from the oven. Swirl the melted butter around each cup to coat the bottom and lower sides. Immediately and carefully pour the batter evenly among the 12 cups, filling each about 3/4 full.
  7. Return the tin to the centre rack of the oven. Bake for 18–20 minutes. Do not open the oven door during the first 15 minutes.
  8. Pancakes are done when they are deeply golden brown, significantly puffed up around the edges, and set in the centre.
  9. Remove immediately from the oven and serve straight away while they retain maximum puffiness, ideally with powdered sugar and lemon.