Hodgdon Island Inn B&B

Serve this straight from the oven with a dusting of powdered sugar, a spoonful of your favorite fruit jam or preserves, or a drizzle of real Maine maple syrup for a taste of pure perfection!

From the kitchen of Pamela Byrne Riley

Photographed by Richard B. Riley

Innkeepers, Hodgdon Island Inn, Boothbay, Maine

Ingredients:

1/2c milk

1/2c all-purpose flour

1/4c sugar

2 large eggs at room temperature

4 TBS unsalted butter

Directions:

Preheat oven to 425 degrees

Whisk together until smooth all ingredients except the butter; set aside

Melt butter in a 10-inch oven proof skillet (cast iron is ideal; if using pan other than cast iron, be sure to cover handle completely with aluminum foil) over medium heat.

Tilt pan so that the butter coats the sides.  Pour the egg mixture into the skillet and cook without stirring, for 1 minute.

Place the skillet in the oven and bake until the pancake is puffed and golden, 12 to 15 minutes.

“Serve immediately”, advises Irma Rombauer, Marion Rombauer Becker and Ethan Becker of Joy of Cooking fame, “as the pancake loses its puff, and therefore its drama almost immediately”.

Makes 2-4 servings.

Tags: Boothbay B&B, Boothbay Bed and Breakfast, Boothbay Harbor Bed and Breakfast, Boothbay Maine Bed and Breakfast, Gourmet breakfasts, Hodgdon Island Inn Bed and Breakfast, Maine pancake breakfast, Pamela Byrne Riley, Richard B. Riley

This entry was posted on Sunday, February 10th, 2013 at 12:57 am and is filed under B&B Boothbay Harbor, Bed & Breakfast near Boothbay Harbor, Boothbay B&B, Boothbay Bed and Breakfast, Boothbay Maine B&B, Maine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.