Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Puffy Maine Pancakes 3.5 (59) 19 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 27, 2020 Print Share Share Tweet Pin Email Yield: 3 4-inch pancakes 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. Ingredients 2 large eggs, lightly beaten ½ cup all-purpose flour ½ cup milk Pinch of salt Pinch of freshly grated nutmeg 3 tablespoons unsalted butter Confectioners' sugar, for dusting Directions 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. 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. Print