snow & pancakes

Sunday morning we woke up to a beautiful snowfall in Southie!  We only got about 8-10 inches in Boston…it was nothing like other parts of the Northeast, but it was still beautiful!
 
Pictures of the snow on our porch! 
 
 
 
 
We decided to make a perfect ‘snowed-in’ breakfast of whole-grain pancakes with chocolate chips and raspberry syrup – YUM!  Brant whipped up the batter and the pancakes, while I worked on the raspberry syrup (and staying out of his way!).
 
Whole-Grain Pancakes (from 101cookbooks.com)
makes about 12 pancakes
  
Ingredients:
  • 2 cups white whole wheat flour
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup natural granulated sugar
  • 1/2 teaspoon fine grain sea salt
  • 2 1/4 cups organic buttermilk
  • 2 large organic eggs, lightly beaten
  • 2 tablespoons butter, melted

Directions:

  • Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.
  • Add the buttermilk, eggs, and melted butter.
  • Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix.
  • Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark.
  • Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

We decided to make these pancakes extra special and add chocolate chunks to them!

Yum!

huge pancakes cooking on the skillet

flip once nice and golden brown

On to the syrup!

While Brant was cooking all of our delicious pancakes, I decided to use Heidi’s idea (from 101cookbooks.com) and make a flavored syrup.  We didn’t have blueberries like she suggessted, so instead I used some frozen raspberries we had in our freezer.

Ingredients:

  • 6 ounces of raspberries
  • 1/4 cup natural granulated sugar
  • 1/4 cup real-deal, PURE, maple syrup
  • 2 tablespoons water

frozen raspberries

  Directions:

  •  Add 6 ounces of raspberries, 1/4 cup natural granulated sugar, 1/4 cup real deal, pure maple syrup and 2 tablespoons of water to a saucepan over medium-low heat.
  • Heat and stir until the sugar dissolves, then simmer for 5 or 6 minutes.
  • Remove from heat and press the raspberry mixture through a fine strainer into a bowl.
  • Mash the fruit to get all the juiciness extracted.
  • Throw out the solids.

raspberries and syrup simmering on the stove

Pour syrup over pancakes and top with more raspberries and chocolate chunks.  

ready to eat!

Enjoy!

After our delicious breakfast, we ventured out to dig out our cars!  Living in Southie, people are very meticulous about their spots…and use “space savers” to save those spots when they leave!  Luckily, shovelling was not too bad this storm, and we are fully prepared with our cone!  

Having fun shovelling!

    

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