Puffy Maine Pancakes Recipes

MAINE PANCAKES

Steps:

• Heat oven to 425 degrees. In a medium bowl, whisk together eggs, flour, milk, salt, and nutmeg until well combined. Batter may still be slightly lumpy. (The batter may be made a day ahead and refrigerated overnight.)
• Melt butter in a 12-inch cast-iron skillet over medium heat. Pour batter into pan, and transfer to oven. Bake until pancake is golden brown and puffy, 10 to 12 minutes. Transfer pancake to serving plate, and dust with confectioners' sugar. Serve immediately.

PUFFY MAINE PANCAKES

Steps:

• Heat oven to 425 degrees. Place eggs, flour, milk, salt, and nutmeg in a medium bowl; whisk until combined. Batter may still be slightly lumpy. The batter may be made a day ahead and chilled overnight.
• For each pancake, melt 1 tablespoon butter in a 4-inch crepe pan or ovenproof skillet over medium-high heat. Using a ladle, pour one-third 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.

FLUFFY OVEN PANCAKE WITH PEARS

Steps:

• Preheat the oven to 375 degrees F.
• Whisk the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the milk, vanilla, eggs and 4 tablespoons of the butter in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Fold in the cottage cheese with a rubber spatula. Transfer the mixture to a large liquid measuring cup for easy pouring.
• Heat the remaining 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat until bubbling. Arrange the pear wedges in the skillet in a pinwheel pattern, with the thin tips pointing out and the rounded ends meeting in the center. Cook to soften the pears slightly, about 2 minutes. Sprinkle with the brown sugar, cover and cook until the sugar starts to melt, about 2 minutes.
• Uncover the skillet and pour in the batter, starting at the outside edge and working in a circular pattern towards the center. (This will keep the pears in place.) Continue to cook on the stovetop until the butter starts to bubble up around the edges, about 2 minutes. Transfer to the oven and bake, uncovered, until set and golden, 25 to 30 minutes.
• Carefully invert the pancake onto a serving dish. Serve with pats of butter and maple syrup for topping.

PUFFY CANADIAN PANCAKES

Steps:

• Preheat oven to 425.
• Sieve flour into bowl and make a well in the centre.
• Break the eggs into well.
• Use a whisk to slowly blend the egg and flour into a smooth mixture.
• Add milk as it thickens.
• Whisk until smooth.
• Let stand for 10 minutes.
• Meanwhile, heat an oven-proof crepe pan on stove.
• When hot melt butter in pan.
• Pour batter into hot pan and put pan in hot oven for 15 minutes.
• Pancake is done when batter is puffy and golden brown.
• Sieve icing sugar generously over pancake and drop dollops of preserve or sliced fresh fruit in four sections.
• Slice into quarters and serve immediately before it loses its puffiness.

PUFFED BLUEBERRY PANCAKES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Divide butter between 2 shallow 1-cup oven-proof dishes and heat in the oven until butter melts.
• Stir blueberries, brown sugar, lemon juice, and cinnamon together in a bowl and toss to combine.
• Combine milk, eggs, flour, and salt in a bowl. Mix well. Divide batter evenly between the prepared dishes. Add blueberry mixture and sprinkle blueberries evenly on top.
• Bake in the preheated oven until puffed and golden, 17 to 20 minutes.

OLD-WORLD PUFF PANCAKE

Steps:

• Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.

PUFFY OVEN PANCAKES

Steps:

• Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted., In a small bowl, whisk the eggs, milk, lemon zest and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy., In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar.

GERMAN PUFF PANCAKES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
• Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
• Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.

PUFFY MAINE PANCAKES

Steps:

• Heat oven to 425 degrees F. Place eggs, flour, milk, salt, and nutmeg in a medium bowl; whisk until combined. Batter may still be slightly lumpy. The batter may be made a day ahead and chilled overnight. For each pancake, melt 1 tablespoon butter in a 4-inch crepe pan or ovenproof skillet over medium-high heat. Using a ladle, pour one-third 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. Yield: 4 servings

SUPER PUFFY GERMAN PANCAKE

Steps:

• Preheat oven to 425.
• While oven is heating, pour all the milk into blender, and set on the lowest speed. Just let it run, the more bubbles the milk has, the puffier the pancake will be.
• When oven is hot, put butter in large cast iron skillet and set into the oven, until the butter is bubbly in the pan.
• Crack eggs in a separate cup, and pour one at a time into blender (while it's still blending).
• Pour in the flour and the vanilla (if desired) and once it's mixed, pour immediately into hot cast iron skillet.
• Cook for 20 minutes.
• Now we're high altitude at 5000ft -- so if your lower, you may need to cook it longer. Just watch it, and when the edges are browned and it's all puffy, your ready to roll.
• Eat it just like any pancake, or some I know like it with lemon juice and powdered sugar. But either way, you'll love it! =D.
• Note: If you want to show it off, you'll have to make sure you have an audience as soon as it comes out of the oven, because it begins to collapse as it cools. It will keep some of its shape, but the real 'pow' is first thing out of the oven.