We’ve finally dug out of the snow and are starting to normalcy. We actually had a lovely weekend! Erik and I both got home in plenty of time on Friday afternoon to hunker down. Our neighbors across the street had a blizzard block party, so we spent Friday night pretty much ignoring the blizzard in favor of drinks and games. When we headed home around midnight, the streets had completely vanished and we waded home through at least two feet of snow.
When we woke up on Saturday, our little cul de sac had filled with more than three feet of snow and the wind was still howling, so we had a lovely breakfast of pancakes with maple syrup, cherry syrup, and bacon. The pancakes were cakey and fortifying enough for the hour or two of shoveling that followed. Luckily, our great neighbors came out at the same time, so we attacked the snow as a unified force.
That evening, with public transportation still shut down, we bundled up and walked a mile and half over minimally plowed roads to our friends’ house for a fantastic dinner. They made lamb shanks, mashed potatoes, and kale. Just the kind of roaring fire, cashmere sweater, warm slippers kind of food we needed after that walk. They topped it off with a delicious cake, ice cream, and homemade chocolate sauce. Once we were warmed to our toes with food and conversation, we layered up again and hiked back home.
This morning, we slept incredibly late. I guess all that fresh air tuckered us out! Not a bad way to end a very strangely enjoyable weekend. Tomorrow, we’ll get back to real life, I suppose.
If you make these pancakes by weight, it’ll be faster and you’ll have less to clean up, which is particularly nice on a lazy weekend morning. I’ve included the volumetric measurements, in case you don’t have a scale.
Blizzard Pancakes
Makes 10 medium pancakes
| Amount | Ingredient | Preparation | Notes |
|---|---|---|---|
| 1 3/4 ounces | Butter | 3 1/2 TBsp | Shaw’s Farm |
| 2 | Eggs | 3 1/2 to 4 ounces, depending on the size of the egg | Red Fire Farm |
| 4 ounces | Maple yogurt | 1/2 cup | Sidehill Farm |
| 6 ounces | Milk | 3/4 cup | Shaw’s Farm |
| 1 tsp | Vanilla | Homemade by friends | |
| 1 ounce | Maple syrup | 2 TBsp | Cook’s Farm and Bakery |
| 4 ounces | All purpose flour | 3/4 to 1 cup | King Arthur |
| 3 3/4 ounce | Whole wheat flour | 3/4 to 1 cup | King Arthur |
| 2 tsp | Baking powder |
Directions
- Melt the butter and let it cool slightly.
- Combine the rest of the liquid ingredients (i.e. not the flours and baking soda) in a small bowl and whisk until well combined. Add the melted butter.
- In a large bowl, whisk the flours and baking soda.
- Add the liquids to the dry ingredients and mix until combined.
- Heat a heavy bottomed pan over medium heat and give it a little slick of oil. If you happened to make bacon that morning, as we did, the bacon drippings work really well.
- Put a sheet pan in the oven and preheat it to 200 degrees. Unless you have a big griddle, you’ll probably have to cook your pancakes in batches. Too keep them warm, stick them on the sheet pan and cover them with a towel. They’ll stay warm and won’t dry out.
- Once the pan is hot (a few drops of water will sizzle and skip), drop 1/4 cup portions of batter onto the pan. Cook until bubbles appear around the edges, then flip and cook for a few minutes more. My stove doesn’t heat evenly, so I give the pancakes a 180-degree turn midway through cooking each side. This gives them a more even color, but is only necessary if you’re a little bit of a perfectionist and have a wonky stove.
- Repeat with the rest of the batter and eat a stack wearing pajamas curled up on the couch.
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