Puffy Maine Pancakes

By vail28

These pancakes work even better if you make the batter a day ahead and chill it over night. Just whisk to combine again before cooking. We used an individual crepe pan, but you can make one twelve-inch pancake in a cast-iron skillet and serve it cut into wedges.

Ingredients

• 2 * 2 large eggs, lightly beaten
• 1/2 * 1/2 cup all-purpose flour
• 1/2 * 1/2 cup milk
• * Pinch of salt
• * Pinch of freshly grated nutmeg
• 3 * 3 tablespoons unsalted butter
• * Confectioners' sugar, for dusting

Details

Servings 3

Preparation

Step 1

1. Heat oven to 425 degrees.Place eggs, flour, milk, salt, and nutmeg in a medium bowl; whisk until combined. Batter may still be slightly lumpy. The batter may be made a day ahead and chilled overnight.

2. For each pancake, melt 1 tablespoon butter in a 4-inch crepe pan or ovenproof skillet over medium-high heat. Using a ladle, pour one-third of the batter into the very hot pan; transfer pan or skillet immediately to the oven. Bake until pancake is golden brown and very puffy, about 10 minutes. Dust with confectioners' sugar; serve immediately.