- 1 Cup Whole Milk
- 1 Cup All- Purpose Flour
- 4 Eggs
- 1/4 Cup White Sugar
- 1/4 tsp Salt
- 6 tbsp Butter (1/2 tbsp per tin)
Muffin Tin
Mixing Bowl
Wooden Spoon
Blender Optional
Preheat your oven to 425F - you want this to be warm enough to create a spring in your pancakes. While oven is preheating chop strawberries into slices and combine with sugar, lemon juice and zest and cook on medium heat until a thick saucy consistency is achieved.Place 1/2 tablespoon of butter into each muffin tin and place in the oven while you make the batter. Keep an eye on this as you want to allow the butter to melt and brown the milk solids - not burn this. If it looks black or smells off, just start over with a bit of new butter! No big deal. I usually leave this to do its magic about 3-5 minutes. While your butter is browning, add to your mixing bowl the flour and salt. I would recommend sifting your flour as you want this to be as lump free as possible. Add in your whisked eggs, milk, sugar and vanilla. Combine until there are no lumps and you have a very smooth batter that can pour easy. Get your muffin tin out of the oven and pour your batter evenly between the tins. The butter and tin are going to be hot, be careful to not burn yourself! Bake at 425 for 12 to 15 minutes. I usually leave these in for 15 minutes, as I enjoy a crispy brown crust. If you want these to be softer on the tops the 12-13 minute mark is where to go. Once out of the oven these are going to be super fluffy and beautiful. These will deflate as they cool. Alternative Instructions: Blend in Blender for one minute, follow instructions as shown above.