Puffy Maine Pancake
Total preparation time: 10 minutes
Serves: 4Ingredients:
- 2 eggs (large) lightly beaten
- 1/2 cup flour (all purpose)
- 1/2 cup milk
- pinch salt & nutmeg (freshly grated)
- 3 tablespoons butter (unsalted)
- Confectioner's sugar (for dusting)
- 1 can Blueberry (or apple, cherry) pie filling
- dollop Whipping Cream (opt)
Steps:
- Preheat oven to 425 degrees farenheit
- 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. (it is recommended to prepare ahead of time)
- For each pancake melt a tablespoon of the butter in a 4 inch crepe pan or over proof 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.
- 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 over.
- Bake until golden brown and very puffy, about 10 minutes. Dust with confectioners’ sugar and fill center with canned fruit add a dollop of whipped cream on top of the canned fruit (opt) and serve immediately