Puffy Maine Pancakes
8 slices Canadian bacon
1 teaspoon white vinegar
1 cup butter
6 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
½ teaspoon salt
3 ½ tablespoons lemon juice
4 English muffins, split and toasted
Preheat oven to 425° F.
Put eggs, flour, milk, salt and grated nutmeg in a medium bowl; whisk until combined. Batter may still be slightly lumpy. You may make the batter a day ahead and chill
For each pancake, melt 1 tablespoon butter in a 4" crepe pan or ovenproof skillet over medium-high heat. Using a ladle, pour 1/3 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.