Saturday, 5 May 2012
When I moved over here to the UK in October of 2000, I carried a very heavy 2 litre can of Maple Syrup with me on the plane. Of course this was pre-9/11 so that wasn't a problem. I don't think you would get away with it now. Sad . . . but true.
I remember carrying it through Heathrow from the overseas terminal to another terminal where I was catching my flight up to Manchester and for a time regretting my impulsiveness in bringing such a heavy big tin. It had a thin metal handle which really became uncomfortable in my tiny hands after about what seemed like the first mile of carrying it. Thankfully several gentlemen headed in the same direction took pity on me and helped me out . . . I was soooo grateful!!
We sure did enjoy that Maple Syrup while it lasted. Todd had it in everything . . . in his hot drinks, on his cereal in the morning. It was a luxury that we both enjoyed to the full. I've never had so much Maple Syrup in my house since then. I do pick it up now, and pay the premium price . . . because I'm a canuck and we canucks love our Maple Syrup. Pancakes just wouldn't seem right without real Maple Syrup on them . . . sorry Mrs Butterworth! You're good, but you're not THAT good!!
Saturday mornings were always pancake mornings in my house when my chicks were growing up. When I was a child we only had pancakes once a year, on pancake day. I vowed that my own kids would get to enjoy them a bit more often than that!! And they did. What's really cool is that now my oldest son is carrying on the tradition. I just love getting a text from him on Saturday telling me he's cooking pancakes for the boys!
These were one of the favourite types of pancakes I made my kiddos. Silver Dollar pancakes . . . so called because they are about the size of a silver dollar. They loved them because they could fit a whole one in their mouths at once . . . little piggies . . . I loved them because they were soft and tender and fluffy inside, with just a tiny bit of crunch and wholesomeness from the small addition of cornmeal.
I also love the name . . . silver dollar pancakes . . . sounds rich doesn't it!! Scrummo!! I sure wish my grandsons lived closer so that I could spoil them with these on a Saturday morning . . . oh well, Todd enjoys them so it's all good.
*Silver Dollar Pancakes*
Makes about 18 3-inch pancakes
Simple and delicious. Kids love them, both the young and the "old." But then who wouldn't love a "Silver Dollar!"
200g of plain flour ( 2 cups)
2 TBS of coarse polenta, or yellow cornmeal
1 TBS baking powder
2 tsp of bicarbonate of soda (baking soda)
1/2 tsp salt
2 large free range eggs
500ml of buttermilk (2 cups)
5 TBS of sunflower oil
more oil for greasing the pan
Whisk the flour, cornmeal, baking powder, soda and salt together in a mixing bowl. Beat the eggs until light and fluffy in another bowl. Whisk in the buttermilk and the oil. Make a well in the centre of the flour mixture and add the liquid ingredients all at once. Stir until just combined, without overmixing. The batter will have small lumps.
Heat a griddle pan or heavy skillet over medium heat until a drop of water skips across the surface. Lightly grease with some oil. Using a ladle, spoon batter onto the griddle in scant 2 TBS measures, leaving a few inches between each pancake. Cook until bubbles form on the surface and the edges are dry, with golden brown bottoms. Flip over and cook for about 30 to 45 seconds longer until golden brown on the other side. Keep warm in a low oven until ready to serve. Repeat to use up all the batter. Serve hot with butter and plenty of real Maple Syrup!