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Puffy Maine Pancakes


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Member since 2014

Serves 3, 4” pancakes | Prep Time | Cook Time

Ingredients

8 slices Canadian bacon
1 teaspoon white vinegar
8 eggs
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


overnight.


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.


Pairs Well With


Notes

A dash of local for every season
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