Ingredients
Equipment
Method
- Preheat your oven to 425 degrees Fahrenheit.
- Cut the 6 tablespoons of butter into 18 roughly equal pieces.6 tablespoons butter
- Place one piece of butter into each cup of two muffin tins or cupcake pans. Set these aside for a moment.
- In a blender, combine the milk, eggs, salt, and all-purpose flour. Blend until the mixture is completely smooth and no flour clumps remain.1 cup milk, 6 large eggs, 1/2 teaspoon salt, 1 cup all-purpose flour
- Place the muffin tins in the preheated oven for about 30 seconds to 1 minute to melt the butter. It is essential that the butter is sizzling, not just melted.
- Once the butter is sizzling, quickly remove the tins from the oven and fill each muffin cup about halfway with the prepared batter.
- Return the tins to the oven and bake for 13 to 15 minutes. The edges should be golden brown and the pancakes should be very puffy.
- Remove from the oven and serve immediately while they are still warm.
Notes
Use a blender to mix the batter for a smooth consistency and easy pouring. Ensure the butter is sizzling hot in the tins before adding the batter to create the signature puffy texture.
