Jan. 4, 2025: Came out flat in the middle; It’s higher in the article’s photo. Maybe because I used an 10” pan? All that cinnamon is wonderful. I used milk powder to make the milk. This recipe called bread flour. I edited it to regular flour; extra gluten is already called for. From website conversation: * Nonfat milk is recommended and is what the Original Pancake House uses because it's higher protein than regular or 2%. One reader says she used whole milk; it turned out fine. * The proportion of batter to pan size is supposedly key. Scale up for a 10” pan (like ours); I bumped up the amts in this recipe Jan. 5, 2025. Ready for next time. Jan. 13: Used the new amts. Reconst. milk from evaporated. Better. Try cast-iron pan next time; that’s what they use in the restaurants. Bet it will rise more evenly.
