#MEwx Clear, sunny and above freezing with French Acadian Pancakes

Good Morning Augusta

This morning we have mostly sunny skies with highs in the mid 40s. Winds are light and variable.

Tonight we'll have partly cloudy skies with lows in the lower 30s. Winds will be south around 10 mph.

The readings from my weather instruments are:

Our outdoor temperature is 28.0°F, the humidity is 77%, the Dew point is 21.1°F with a wind chill of 28.0°F.

The wind direction is northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 30.45, the Absolute pressure is 30.25 and rising with a weather graphic indicating sun.

If you want to see real-time instrument readings from my personal weather station in my North field click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with bright sunny skies.

The UV rating is 1 out of 16, The moon is  8.9% illuminated, the moon phase is waning crescent, Sunrise is 6:00 am↑ 95° East, sunset is 5:39 pm↑ 266° West, Moonrise is 5:06 am↑ 120° Southeast, Moonset is 2:38 pm↑ 243° Southwest and we'll have 11 ours 39 minutes of daylight today.

We had some snow melting yesterday, so be careful about any ice under those melt puddles.

Since we're in Maine, this is a breakfast that is as unique to our region as it is delicious. "Try it. You'll like it."

French Acadian Pancakes Ployes

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.