#MEwx Fog, clouds then sunny with French Acadian Pancakes

Good Morning Augusta

This morning we have cloudy skies with some fog, becoming partly sunny. Areas of fog this morning. Highs will reach the upper 70s with light and variable winds.

Tonight we'll have partly cloudy conditions during evening hours, becoming cloudy. We'll have areas of fog with lows around 60°F and light, variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 66.8°F, the humidity is 97% and the Dew Point is 65.8°F.

The wind direction is Northwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 30.23, the Absolute pressure is 30.03 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 kilometers  with overcast and fog right now. 

The UV rating is  0 out of 16, The moon is 59.1% illuminated, the moon phase is in its third quarter, Sunrise is 6:11 am↑ 82° East, Sunset is 6:59 pm↑ 278° West, Moonrise is 10:44 pm↑ 59° Northeast, Moonset is 1:22 pm↑ 299° Northwest and we'll have 12 hours 48  minutes of daylight today.  

We didn't receive any rain here  over the past 24 hours.

For those of you who hail from Maine this breakfast recipe is for you.

French Acadian Pancakes. Yep, I'm talking about Ployes, and yes, I know there are "different" recipes out there for them.

Yield: makes 9 pancakes

Time: 12 hours, 30 minutes

For the Preferment

1 1⁄2 cups all-purpose flour

1 1⁄3 cups silverskin buckwheat flour (buy it at ployes.com

1 2⁄3 cups water

1⁄4 tsp. active dry yeast

For the Pancakes

1 tbsp. kosher salt

6-8 tbsp. cold water

Canola oil, for greasing

Instructions

Make the preferment: In a medium nonreactive bowl, combine the flours and yeast with 1 2⁄3 cups water. Rest, covered, at room temperature for 12 hours before using.

The next day, the preferment should be bubbly, smell pleasantly fermented, and have nearly doubled in size. Add the salt and 6 to 8 tablespoons water to form a thin batter.

Heat an 8-inch nonstick skillet over medium-high. Lightly grease the pan and, working in batches, pour about 1⁄4 cup batter into skillet, tilting skillet to let batter cover bottom completely. Cook until ploye begins to form small bubbles on the top and lightly pulls away from the edges of the pan, 1–2 minutes. Flip and cook 1 minute more; transfer to a plate. Continue cooking ployes until all the batter is gone.