Maine Pancakes Food

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.

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.

PANCAKES WITH MAINE BLUEBERRY SAUCE

Steps:

• In bowl, using electric mixer, beat eggs on medium speed until frothy. Add flours, 3 TB sugar, baking powder, baking soda, salt, buttermilk, butter and vanilla. Stir just until smooth.
• Heat griddle over medium-high heat. Lightly grease with oil or butter. Dispense batter onto griddle. Cook until bubbles form on top, 1-2 minutes. Flip pancakes; cook until golden-brown on other side, 2-3 minutes. Keep pancakes warm.
• In saucepan over medium-high heat, stir together blueberries, 1/4 cup plus 1 TB sugar, zest, and 1/2 cup water; bring to a simmer. In small bowl, combine cornstarch, 1 TB water, and lemon juice. Add to berries; stir until thickened, about 5 minutes. Serve warm over pancakes.