Puffy Maine Pancakes
CATEGORIES
INGREDIENTS
  • Servings: 3, 4” pancakes
  • 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
DIRECTIONS
  1. Preheat oven to 425° F.
  2. 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
  3. overnight.
  4. 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.
  5. Bake until pancake is golden brown and very puffy, about 10 minutes. Dust with
  6. confectioners’ sugar; serve immediately.