Recipes for a Snowstorm, Part 3

Home made whole wheat pancakes with whipped cream

Well, the snowstorm has long since passed by now and the weekend is predicted to be in the 70s. Snow day on Monday, family cookout on Saturday!

That being said, I'd planned to put all 3 of my snow day recipes on the blog so here's the last.

My kidz love pancakes. Sure, you can buy the frozen ones but they're really just empty carbs and even though they're not terribly expensive, making a large batch and freezing the leftovers is healthier and very inexpensive--the ingredients are average household items. You'll pay a bit out of hand for a bottle of real maple syrup and heavy cream but they'll last, are far more natural and taste much, much better.

I made these on the morning of our snow day and have plenty in the freezer for a week's worth of breakfasts for the kidz. Yummy!

Pancakes:
1 3/4 whole wheat flour (or 1/2 and 1/2 or use white wheat flour)
2 T sugar
4 tsp baking powder
3/4 tsp. salt
1 3/4 Cups whole organic milk
2 eggs
3T vegetable oil

sift dry ingredients together. In another bowl, whisk together eggs, milk, and oil. Mix into dry ingredients with a wooden spoon just intil combined. My ladel onto hot, greased griddle (I use an electric griddle) and turn when bubbles come to surface. Yield depends on size of pancakes. Top with whipped cream, maple syrup, butter, or berries.

Whipped Cream:
1 Cup heavy cream (I use Horizon organic)
1/2 cup sugar (or evaporated cane juice)
2tsp vanilla (add 1 at a time to taste)

Place metal mixing bowl and whisk in the freezer. I use a large stand mixer, but you can do it by hand. Pour very cold cream into bowl just out of the freezer. Whip until cream just starts to thicken; then add sugar and vanilla slowly to taste (we tend to like ours sweet). Beat until peaks form and it's desired thickness for you.

My kidz like their pancakes silver dollar sized with the syrup and whipped cream on the side for dunking.