Hi Mary! While you certainly can reduce the size of this recipe, how much really depends on the size of the cast iron pan you will be using. Reducing the recipe by half would yield enough batter for a 9 or 10 inch pan (instead of the 12 inch pan with which the original size recipe was formulated for). If your pan is even smaller, you may want to reduce the recipe by 2/3's (for a 6 or 7 inch pan).

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