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.
Celebrating 2000, Special Issue 2000
Yield Makes 3 four-inch pancakes
- 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
- 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.
- 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.
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