I woke up at 6:30 to the first of my alarms (yes, I require a number of them), looked at my phone, and saw I had an alert text from my employer notifying me that the university is closed. Snow day!! I looked out the window, turned off the other alarms, and went back to bed.
When I finally got up just before 10, I wanted pancakes. I made coffee and sat down at my computer to look at recipes. Oops – it’s now afternoon, and I just lost 3 hours to food blogs and news and checking in on friends. Now I’m running back and forth between the computer and stove, the stewed apples & cherries are cooled, and I’ve fried some plantains. It’s a snow day, so I think that counts as industrious.
The recipe below yielded chewy (somewhat dense yet pretty tender) pancakes that I enjoyed, but if you like very light pancakes it’s not for you. Between the buckwheat flour and the whole wheat flour, they were definitely hearty. I’m not a diner pancake fan, so they worked for me.
SNOW DAY PANCAKES
Adapted from About.com (I know… I was looking for something simple)
Makes 6 4″ pancakes.
1/2 c buckwheat flour
1/4 c all-purpose flour
1/4 c whole wheat flour
1 1/4 t baking powder
1 1/2 T granulated sugar
1/4 t salt
1 large egg
3/4 + 2T coconut milk
1 T melted butter
* Dump all of the dry ingredients into a bowl and whisk together.
* Whisk all of the wet ingredients together in a different bowl.
* Dump the wet mixture into the dry and stir until just combined (small lumps ok).
* Cook like you cook pancakes, silly! I used a 1/4 cup measure to scoop batter.