Puffy Maine Pancakes
2 lg eggs, lightly beaten
½ cup all-purpose flour
½ cup milk
Pinch of salt
Pinch of freshly grated nutmeg
3 tbsp unsalted butter
Confectioners’ sugar, garnish
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 ⅓ 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.