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Puffy Maine Pancakes

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These special pancakes work even better if you make the batter a day ahead and chill it over night. Just whisk to combine again before cooking.

  • Yield: Makes 3 four-inch pancakes

Ingredients

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

Directions

  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.

Cook's Notes

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.

Reviews Add a comment

  • kzmccaff
    26 JAN, 2014
    This recipe was great--it was kind of like a popover pancake! I had to cook mine for quite a bit longer (6 mins-ish), but I think that's just due to my rental apartment's oven.
    Reply
  • Tryingsomethingnew
    7 MAR, 2009
    It never rose enough. I am not sure where I went wrong.
    Reply
  • faithstribute
    14 FEB, 2009
    If you don't have an ovenproof skillet, just use a casserole pan and cook it for 20 minutes. It is wonderful!!
    Reply
  • sallyjb
    27 DEC, 2008
    These are the Famous Dutch Babies--traditionally served with applesauce and powdered sugar. Very dramatic and a Seattle traditon first created by Manca's Restaurant. Zoom up the batter in a blender. We have made them all sizes from crepe pan to Paella pan-also written up in the Seattle Times by Larry Brown with the formula for different sized pans. A terrific presentation item.
    Reply
  • mouse0921
    24 OCT, 2008
    Oh My this is awesome I have been looking for this recipe for over 20 Years Thank you
    Reply
  • angelaadairw
    14 JUL, 2008
    I love the way the batter puffs up in a bowl shape, I am going to fill it with a banana foster, ice cream and drizzle it with caramel. yummy!!
    Reply
  • bakingirl93
    2 JUL, 2008
    I first made this with the brown-sugar and pepper glazed bacon, and the two went together perfectly! I love this, it's so easy and delicious!
    Reply
  • MellowYellow
    24 APR, 2008
    This Puffy Pancake can be used for dessert with berries and lots of whipped cream!!! UM ,UM Good !!: Mellow Yellow
    Reply
  • jdevine
    29 MAR, 2008
    I've made this many of times and it's wonderful. I used a cast iron pan.
    Reply
  • Accordion_to_Me
    29 FEB, 2008
    SO authentic, truly. I live in Maine now, and though there's a small portion (less than 18%) of the state's population with German heritage, this is remarkably akin to what I had from time-to-time growing up in the Midwest (northwest Illinois
    Reply