Snow Pancakes
Yes, you read the recipe correctly! These delicious Snow Pancakes (garnished with local Empire apples from Noggins Corner Farm Market cooked in Ironworks Rhubarb Esprit) definitely make winter more bearable.
Ingredients
| 1 cup | clean snow (from under the crusty part) |
| 1 cup | all purpose flour |
| 1 cup | whole milk (we suggest: Fox Hill Cheese House) |
| pinch | salt |
| pinch | nutmeg (optional) |
| pinch | cinnamon (optional) |
| 1 tbsp | butter for frying |
| garnish | local blueberries or apples |
Directions
- Combine all ingredients (except snow) and mix until the batter is formed.
- Heat frying pan and melt butter.
- Just before frying, incorporate snow by folding it into the batter.
- Drop pancake batter into the pan to your desired size.
- Fry gently util the batter bubbles on the surface and the bottom is golden brown.
- Flip and cook final side to desired colour and until centre is cooked. The cooking should take a bit longer than you expect – patience is the name of the game.
- Garnish with local blueberries or apples from your local farmers’ market and top with Nova Scotia maple syrup from Sugar Moon Farm.
Recipe provided by: Chef Jeffery MacNeil.