Best Maine Pancakes Recipes

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.

SKINNY PANCAKES, FORMERLY KNOWN AS MAINE WEDDING PANCAKES

Steps:

• 0. (Instead of sifting the flour before measuring, I just fluff it up by lifting and dropping the flour so it's loose, and then takes 2 cups.) 1. Sift flour, sugar, baking soda, salt into a bowl. 2. Beat eggs until thick (about 20-30 sec) 3. Add milk, lemon juice, and melted butter. 4. Add the dry ingredients and mix (but only until its uniform, not longer). Pour a small amount of oil into the pan. I use corn oil. Spread it around by tilting the pan. You only need enough to barely cover the pan and oil will become quite thin as it is heated so easy to spread around by tilting the panPour about 1/4-1/3 cup of batter onto a crepe type frying pan and spread it by tilting pan until it fills the bottom (about 6-7 inches in diameter). I use a relatively thing stainless frying/omlette pan that can be cooled and heated readily, and its is light so that it's easy to spread the butter. Pancakes also don't stick at all to this surface. Cook until reasonably browned on the down side (about 30-45 seconds). Loosen all around with a thin flexible spatula and then flip. Cook second side about 15 seconds. Pancakes can be held in oven (about 225) on cookies sheets until there are enough for two per person. Cook keeps cooking and eats when he/she is done. Excellent with warm maple syrup, sliced strawberries, jam, and perhaps (if you happen to like it) Nutella. Table for increasing and decreasing recipe flour 1.5C 2C 2.5C 3C salt .75t 3/4t 1t 1.5t baking soda .75 1t 1.25t 1.5t sugar 2.25T 3T 4T 4.5T EGGS 3 4 5 6 milk 1.25+ 1. 75 2.625 3.5 lemon 3T 4T 5T 6T butter 3T 4T 5T 6T

DAPHNE OZ'S MAINE WILD BLUEBERRY PANCAKES

Steps:

• # ingredients 1 cup flour 3/4 teaspoons baking powder 1/2 teaspoons baking soda 1 teaspoon sugar 1/2 teaspoon salt instructions Sift together dry ingredients. # step 2 ingredients 1 cup buttermilk 1 egg 1 tablespoon melted butter instructions Beat egg until light and fluffy, and then stir into the dry mixture, along with buttermilk and butter, until blended (watch out for clumps!). # step 3 ingredients 1/2 cup fresh Maine wild blueberries instructions Fold in blueberries. # step 4 instructions Make sure griddle is hot (a pat of butter or coconut oil should sizzle on the surface). # step 5 instructions Spoon half a ladle of batter for each pancake onto the griddle and allow to cook until underside is golden brown (check at 4 minutes). # step 6 instructions The trick to keeping pancakes light and fluffy is to only flip once. When the first side is golden brown, use a spatula to flip each pancake. Allow the second side to toast, and your ready to go! # step 7 instructions To make the maple syrup: Heat 1 cup maple syrup together with 3 tablespoons butter for the perfect topping.

PANCAKES WITH MAINE BLUEBERRY SAUCE

Steps:

• Preheat an oven to 200°F. In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the all-purpose and buckwheat flours, 3 Tbs. of the sugar, the baking powder, baking soda, salt, buttermilk, butter and vanilla and stir just until smooth. Heat a griddle over medium-high heat. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser, dispense the batter onto the griddle. Cook until bubbles form on top of the pancakes and the batter is set, 1 to 2 minutes. Flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes. In a saucepan over medium-high heat, combine the blueberries, the remaining 1/4 cup plus 1 Tbs. sugar, the lemon zest and 1/2 cup water and stir to dissolve the sugar. Bring to a simmer. In a small bowl, stir together the cornstarch, 1 Tbs. water and the lemon juice. Add to the berries and stir until the sauce is thickened, about 5 minutes. Serve the warm blueberry sauce over the pancakes.

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