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Puffy Maine Pancakes

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.

  • 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. Step 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. Step 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.

Source
Celebrating 2000, Special Issue 2000

Reviews (19)

  • 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.

  • 7 Mar, 2009

    It never rose enough. I am not sure where I went wrong.

  • 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!!

  • 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.

  • 24 Oct, 2008

    Oh My this is awesome I have been looking for this recipe for over 20 Years
    Thank you

  • 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!!

  • 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!

  • 24 Apr, 2008

    This Puffy Pancake can be used for dessert with berries and lots of whipped cream!!! UM ,UM Good !!: Mellow Yellow

  • 29 Mar, 2008

    I've made this many of times and it's wonderful. I used a cast iron pan.

  • 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

  • 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 remarkable akin to what I had from time-to-time growing up in the Midwest (northwest Illinois

  • 18 Jan, 2008

    Hi:
    Have made the large version, but would love to make the individuals. Where can one find a 4" crepe pan?

    Ed

  • 6 Jan, 2008

    These were very good and so easy!

  • 4 Jan, 2008

    These are really German Pancakes, so many people from Maine have German roots. This is a very simple basic batter, in which you can pretty much put anything on because the pancake itself is not sweet. As far as Yorkshire Pudding goes it is almost the same, except for adding the drippings from your Roast. I love Yorkshire Pudding.... :)

  • 27 Dec, 2007

    These are excellent with butter, powdered sugar, and fresh lemon juice. You will have a German pancake.

  • 27 Dec, 2007

    I serve these with fried apples ,This is an Sunday morning delight

  • 26 Dec, 2007

    Isn't this yorkshire pudding? At least its the way I make it sans the nutmeg.

  • 29 Nov, 2007

    These were quick and easy to make. I made on large one in a cast iron skillet - it wasn't bad, but it was not the same texture as a traditional pancake. It had a bit of a custard feel to me (and I do not like custard). I'm thinking about experimenting with either one less egg, or more flour??

  • 16 Nov, 2007

    These are good topped with fresh berries,or other fruit mixed with sugar.

    Or,top with sautn n n n d two or three apples, sliced, in butter, toss with honey and add brown sugar and cinnamon. Or just before serving add sliced bananas.

    Top with powdered sugar

    Serve with syrup of your choice.