Ingredients:

  • 3 large eggs, lightly beaten
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (120ml) milk
  • 2 tablespoons (28g) unsalted butter, melted, plus more for greasing
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • Pinch of nutmeg (optional)
  • Powdered sugar (optional)
  • Fresh berries (strawberries, blueberries, raspberries) (optional)
  • Whipped cream (optional)
  • Maple syrup (optional)
  • Lemon wedges (optional)

Instructions:

  1. Preheat oven to 425°F (220°C, Gas Mark 7). Grease ramekins or muffin tin generously with butter.
  2. In a medium bowl, whisk together eggs, flour, milk, melted butter, sugar, salt, and nutmeg (if using) until smooth. Avoid overmixing.
  3. Divide the batter evenly among the prepared ramekins or muffin tin cups.
  4. Bake for 20-25 minutes, or until the pancakes are puffed up and golden brown. Watch carefully; they can burn quickly.
  5. Remove from oven and dust with powdered sugar, top with berries, whipped cream, or maple syrup. Serve immediately while still warm and puffy.