Puffy Maine Pancakes

1:43 AM

For breakfast (or more accurately, brunch since we slept in) I wanted to do something other than cereal. Looking at my "to try" list for pancakes, this "puffy" pancake recipe caught my eye. I found it in The Best American Recipes: 2000 cookbook, and the title itself promises the best of the best. This was super easy to make, and actually would be a great hot breakfast if you are in a rush in the morning since the batter can be prepared the night before, and most of the cooking is done in the oven. This was more egg-y than pancake-y, and I don't think my kids got past that idea since they were expecting traditional pancakes. They said they didn't care for it, but I think if they gave it a shot they really would enjoy it. I was a wee bit disappointed that my "puffy" pancake didn't stay puffy because I thought it looked really cool all fluffy coming out of the oven, but it pretty much immediately deflated. Other than that - I enjoyed this dish. I think I will sneak it to my kids again sometime during the school year, if i can remember to prepare the batter the night before. I bet the kiddos will like it next time :)

Puffy Maine Pancakes
Serves 3

2 eggs, lightly beatened
1/2 cup flour
1/2 cup milk
pinch salt
pinch nutmeg
3 tablespoons unsalted butter
confectioner's sugar, for dusting

1. Preheat the oven to 425˚.

2. In a medium bowl, whisk the eggs, flour, milk, salt, and nutmeg until well combined; the batter may be slightly lumpy. The batter may be made a day ahead and chilled overnight.

3. For each pancake, melt 1 tablespoon of the putter 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 the pan immediately to the oven.

4. For a single large pancake, melt all the butter in the skillet and pour in all the batter when the pan is hot. Transfer the pan immediately to the oven.

5. Bake until golden brown and very puffy, about 10 minutes. Dust with confectioner's sugar and serve immediately.

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