• Substitutions: Add 1 tsp vanilla extract or 1/2 tsp lemon zest for flavor. For dietary needs, almond or oat milk can replace dairy milk. Use a 1:1 gluten-free flour blend for gluten-free, and dairy-free butter for dairy-free.
• Storage & Reheating: Leftovers can be stored in an airtight container in the fridge for 2-3 days. Freezing is not recommended as texture can become rubbery. Reheat gently in a toaster oven or microwave.
• Tips for Success: Use room temperature eggs and milk. Thoroughly preheat your skillet for crispier edges. Resist opening the oven door during the first 15 minutes of baking to ensure a dramatic puff.
• Serving Suggestions: Dust with powdered sugar and a squeeze of fresh lemon juice, or serve with fresh berries, sliced bananas, warm apple compote, maple syrup, honey, fruit preserves, or a dollop of whipped cream. Pair with crispy bacon or breakfast sausage for a fuller meal.
• Troubleshooting: If the pancake didn’t puff, the oven might not have been hot enough, the batter overmixed, or the oven door was opened too early. If the bottom is burnt, the skillet might have been too hot on the stovetop initially.

Nutrition data estimated as not provided in the original article.