Saturday, January 2, 2010

snow and pancakes

We are in for a storm system here. Over the next few days we're to get anywhere from 6-12 inches, brought down by constant and calm snowfalls. It's storybook weather and during a holiday weekend to boot. I'm wrapped in wool and surrounded by two kind dogs and about to head into the kitchen. I'm making pancakes. If there was ever a morning for strong coffee and pancakes, this was it. I've posted this recipe before, but in case anyone else feels inspired to join me:

Cold Antler Pancakes
1 1/2 cups organic flour
3 tsp baking powder
1 tsp salt
1 tsp vanila
1/2 cup sugar
1 farm egg
1 1/3 cups milk

Tun on the range and heat up the skillet at a medium high heat, make sure a good spoonful of butter is melting in the pan and coating it with a good layer. Mix all dry ingredients in a bowl, then add the egg and milk. Mix fast and quick and then give it about 4 minutes to set and get fluffy (from the bakiing powder) in the bowl. When "risen" pour into skillet to the size you like your cakes. You know a pancakse is ready to flip over when the middle bubbles. Serve hot with real maple syrup (Grade B, son. Grade B is dark, rich, and get this tastes like maple.none of that flatlander grade A sugar water they sell in gift shops okay?)


Blogger Sarah Rachelle said...

That sounds lovely! I adore real maple syrup. Just curious... have you ever contemplated making your own? I had some homemade syrup at a friends a long time ago and BOY was that stuff strong! *sigh* I envy you living in a maple syrup state. Someday... I'm coming up there for sugaring time.

January 2, 2010 at 9:19 AM  
Blogger Katou said...

What a good idea this morning: pancakes for breakfast!

I'm going right away to try your recipe.

It is -20°C here in North Western Québec and it has been snowing for a couple of days.

Pancakes and coffee will warm my heart today!

Have a good day Jenna.

January 2, 2010 at 9:41 AM  
Blogger farmwifetwo said...

The story goes...

They brought in new maple syrop grades... many years ago, Dh's Grandmother's passed away over 20yrs ago... Grandfather took in the milk pail (the same ones they still use, the same one's that they show on the back wagons in b/w photos) and Grandmother poured some out at the stove to bottle.. and immediately returned it to the evaporator.

We are very, very, very careful about grading here... Put the scoop in, if it sheets off it's done.. if it doesn't boil more...

What... You were expecting thermometers??? I suspect that scoops 50+yrs old.. it's been here the 15yrs I've been here..

January 2, 2010 at 9:58 AM  
Blogger Debi said...

Sounds like heaven!

I'm out of flour until this afternoon, so no pancakes today. But I've got coffee brewing and there's actually a little snow falling here in Western Ky this morning. Nothing as grand as what you have, but I'll take what I can get. Small flakes floating through the sun, my own personal fairy dust! :)

Have a beautiful day Jenna.


January 2, 2010 at 10:07 AM  
Blogger Tara said...

Pancakes sound great - alas I already have a dish of cheese grits in the oven. :)

I wish I knew where to get grade B syrup here - I think flatlander grade A is all we can get. But we do have sorghum syrup, so there's that.

January 2, 2010 at 10:23 AM  
Blogger Jenna Woginrich said...

fwt - i like that system very much!

January 2, 2010 at 10:31 AM  
Blogger Jenna Woginrich said...

tara! next time i go over t merck forest i'll pick you up some. it'll be my gift for your amazing calendar!

January 2, 2010 at 10:32 AM  
Blogger tigress said...

hi jenna! happy new year to you. you are so making me wish i was back up in the berkshires! next week, can't wait, snow, beauty!

those pancakes look yum!

January 2, 2010 at 10:39 AM  
Blogger Leslie said...

Kind of son wanted pancakes this morning but I had used up all the mix. Never thought of making my own, then I ran across your blog. Doh! I can do this! haha Sadly, I will have to use Aunt Jemima syrup (I know, I know, not even as good as the grade A but it's all we have).

I read your book and even sent you a picture of my license plate last year, but I have only recently been back to your blog. I ADORE reading about your life!!!

Leslie, from KY

January 2, 2010 at 10:47 AM  
Blogger Kimberly Ann said...

Our plan was pancakes too - no snow here but plenty of rain. We're making buttermilk ones.

January 2, 2010 at 12:09 PM  
Blogger Cathy said...

I love your pancake recipe. It's my go-to for lazy day breakfasts. I'm going to spend today knitting and occasionally going outside to shovel.

January 2, 2010 at 12:31 PM  
Blogger Carrie in Wisconsin said...

I made your pancake recipe when you posted it the first time around. But, the batter was too runny. I added more flour to make the batter a little more stiff, but then I ended up with "heavy" pancakes......I never figured out why they would be so runny, any ideas?

January 2, 2010 at 12:41 PM  
Blogger Jenna Woginrich said...

carrie, go to 1 1/4 cup milk and you should be okay. Mkae sure you are adding the baking powder to dry flour and then adding milk and egg when all the dry stuff is mixed.

January 2, 2010 at 12:49 PM  
Anonymous Anonymous said...

Hi Jenna - Have you tried making crepes?

They have a reputation for being tricky, but I find they're even easier than pancakes. You can make 'em savory with typical omlette filling or sweet with fruit and fresh cream.

You don't need a crepe pan or anything fancy, I just use my cast iron frying pan.

The recipe isn't even that finicky:

3 eggs - beaten
1/4 teaspoon salt (skip for sweet crepes)
2 cups flour
2 cups milk
1/4 cup melted butter or cooking oil (optional - I just leave it out)

Whisk the eggs and milk (or soy milk) together, gradually add flour until batter thickens to desired consistency.

Some people leave the batter to sit for a half hour or more, I don't bother.

Warm cast iron pan on medium low heat, then lightly brush with cooking oil. Pour a blob of batter and tilt the pan to spread it thinly.

After a minute or two the edges will begin to curl and you can flip the crepe over. It takes about 3 minutes to cook each crepe.

Place each finished crepe in a warm oven to keep until they're all ready, then enjoy with jam, heated maple syrup, cream - whatever you like!

Sometimes I layer the crepes with eggs, spinich, feta, tomatoes, cheese etc. in the oven as I cook them.

It's a very fast breakfast, and you can speak with a french accent while you make it.

January 2, 2010 at 6:14 PM  
Blogger Unknown said...

Has anyone tried making pancakes with soy milk? My daughter is allergic to milk but loves pancakes??

January 2, 2010 at 7:54 PM  
Blogger Paula said...

Haven't tried soy milk but there's no reason why it wouldn't work with a regular pancake recipe. Just don't try it with a buttermilk recipe because it's geared for a chemical reaction between the buttermilk and the extra baking soda.

Jenna- now I know what I'm going to use the new little iron frying pan that our brother-in-law got us for Christmas so we could use it on our new wood stove! It will make one perfectly plate-sized pancake at a time, and I'll probably try that next weekend. It's unseasonably warm this weekend- in the upper fifties, and I already promised my husband biscuits and gravy for Sunday breakfast. One of the things I miss about southern food....that and fried okra.

January 2, 2010 at 8:32 PM  
Blogger Water Lily said...

I agree about the Grade. The dark B stuff is the best!!! Can't understand why the light "tasteless" stuff is considered Grade A??

January 2, 2010 at 9:15 PM  
Blogger Water Lily said...

This comment has been removed by the author.

January 2, 2010 at 9:15 PM  
Blogger Karen said...

That's funny; flatlander syrup! I grew up in New Hampshire, so I know maple syrup well. In fact, I know a family who produces it. Now that I'm in RI, I could called a flatlander, but it's not my true identity!
Keep those posts coming for all us homesick people.

January 3, 2010 at 9:15 PM  
Blogger CallieK said...

Hah- my grandmother, born and raised in the Laurentians of Quebec used to refer to dark maple syrup ( or any syrup not made in Quebec) as "fencepost syrup"! Probably because a lot of syrup is made from sap from maple species other than true sugar maples. So maybe it depends on where you're from -I still prefer the amber syrup myself and think it taste more like true maple -the dark stuff tastes heavy, cloying and artificial to me.

January 9, 2010 at 1:04 PM  

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