A snowy day

Southeast England is experiencing its heaviest snowfall in 18 years (a full six inches, wouldn’t you know) and nearly all public transportation in and around London is out of commission. For millions of us there is no way into work.

I know that as a Canadian, I really shouldn’t be excited by a fresh blanket of snow. But other people’s excitement is infectious. The heath across from our house is covered in kids and adults alike enjoying the
white stuff.

I’ve experienced enough snow in my life, however, that I’d rather watch from afar and stay dry and warm. What better way to celebrate a snow day at home than with pancakes for breakfast? I know pancakes aren’t actually baked, but for some reason I associate anything sweet and made on a griddle with baking – a kind of ‘stovetop baking’, if you will. And they just looked so pretty that I couldn’t resist a post.

You can find more recipes at barbara-luijckx.com

Classic Pancakes
From Breakfast, Lunch, Tea (Rose Bakery Cookbook)

Serves 4-6. Easily halved for 2 people.

2 eggs

220ml / 1 scant cup milk (I prefer buttermilk)
5 tablespoons unsalted butter, melted and cooled
190 g (scant 1 1/4 cups) flour
1/2 teaspoon salt
1 tablespoon granulated sugar
4 teaspoons baking powder

In a bowl beat the eggs, milk and melted butter. In another bowl mix together the flour, sugar, salt and bp. Pour the liquid mixture into the dry ingredients and stir lightly until just combined. Some lumps are OK.

Rub a non-stick frying pan with a bit of butter and heat over medium high heat. Add batter to pan to make whatever size pancake you want (I like small ones made with a heaping tablespoon of batter – my pan fits about 5 of these at a time.) Flip the pancakes once a few bubbles appear on the surface and and the edges are starting to go dull. Cook another minute. Serve with maple syrup (Canadian, of course.)

I hate eating pancakes on a rota system – you get the first batch, then I get the second batch while you take over the cooking. Instead, I find it’s usually OK to leave the first few in a low oven to stay warm while cooking the rest of the batter. They’re not quite as crispy on the outside but at least you end up with an eating companion.