Although it's March, you couldn't tell it by looking out our living room window this morning. There's about a foot of snow covering the ground.
Being snowed in has its advantages--and one of the best of those is "time." When roads, schools--and places of employment are closed, life takes on a deliciously leisure pace.
Because the morning is unhurried, there's time for what my family calls "The Big Breakfast." "Keep in mind, that our usual breakfast fare is cereal and milk!) "The Big Breakfast" can consist of many things, but it must be warm, home-cooked and plentiful. Eggs, sausage, pancakes, and biscuits and gravy are usually favorites in the line-up. (Considering the calories involved, it's a good thing that big breakfasts are fairly rare at our house!)
Homemade pancakes are one of my favorites. You don't have to keep a commercially prepared mix on hand when it's easy to make great tasting pancakes from scratch. Below is a favorite recipe.
Being snowed in has its advantages--and one of the best of those is "time." When roads, schools--and places of employment are closed, life takes on a deliciously leisure pace.
Because the morning is unhurried, there's time for what my family calls "The Big Breakfast." "Keep in mind, that our usual breakfast fare is cereal and milk!) "The Big Breakfast" can consist of many things, but it must be warm, home-cooked and plentiful. Eggs, sausage, pancakes, and biscuits and gravy are usually favorites in the line-up. (Considering the calories involved, it's a good thing that big breakfasts are fairly rare at our house!)
Homemade pancakes are one of my favorites. You don't have to keep a commercially prepared mix on hand when it's easy to make great tasting pancakes from scratch. Below is a favorite recipe.
Old-Fashioned Pancakes
1 1/4 cups milk
1/4 cup vegetable oil
1 Tablespoon sugar
1 egg
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
In a large bowl, sift together dry ingredients. Make a well in the center and pour in the milk, egg, and oil. Mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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