Fill each well TWO THIRDS full.
Cook 1 to 1½ minutes (per side) until golden brown.
Use toothpicks to flip over.
Sprinkle with powdered sugar.
Best when served hot.
Notes
How to Freeze:
Place the pancakes on a cookie sheet lined with parchment paper. Place flat in the freezer. Wait until the pancakes are completely frozen. Transfer to a freezer safe container or zip top bag. EASY! Now you have mini pancakes whenever you need them. Take out only a few at a time or all at once. Will stay fresh in the freezer up to 3 months.
How to Reheat Frozen:
Preheat oven to 275°. Line a cookie sheet with parchment paper. Bake 12 to 15 minutes. Sprinkle with powdered sugar. Serve hot.
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