Sunlight shines on crystals white,
Sparkling shards twinkle and wink
Shadows softly rest on pristine blanket
Sighs of wonder from child’s lips ~NRG
- 4 c. flour (GF AP flour mix will work perfectly)
- 2T baking powder
- 1/3 c. brown sugar, packed
- 1 tsp. Kosher salt
- 4 eggs
- 3 c. milk
- 1/2 c. light cream, sour cream, or plain yoghurt
- 4 T (1/2 stick) butter, melted
- 1 tsp. cinnamon
- 1/2 tsp ginger
- 1/4 tsp. allspice
- 1/4 tsp. cloves
- 1/4 tsp. nutmeg
Combine dry ingredients. In a separate bowl, mix wet ingredients. Add to the dry and mix well. Fry on a hot oiled or buttered skillet until bubbles appear and break on the surface, flip and fry on the other side until golden brown. Spread with softened butter and keep warm. Makes about 24 pancakes.
For lighter, fluffier pancakes, separate the eggs. Add the yolks only to the wet ingredients. Whip the eggs whites until soft peaks form and fold into the batter.
You can also use a sourdough pancake recipe and add the spices. Fantastic!
Serve with whipped cream, real maple syrup, and a sprinkle of cinnamon.
White Hot Chocolate
- 4 c. heavy cream
- 1 gal. whole milk
- 4 c. white chocolate chips
- 1 T vanilla extract
- 1-2 tsp. vanilla bean paste
Over medium heat, combine cream and milk. When the milk mixture is hot, add chocolate chips and stir constantly until melted. Remove from heat and add vanilla and bean paste. Garnish with a peppermint stick, cinnamon, or cocoa powder. Serves 8 in large mugs, 16 in smaller cups, or our family once around. 🙂
For a lighter version, substitute light cream or half-and-half for the heavy cream. For a grown-up-only version, add a splash of peppermint or cinnamon schnapps, or coffee or chocolate liqueur.
The first real snowfall of winter still holds something magical for me. And seeing it through the eyes of my children makes my heart overflow.