Tradition stacks up again this year with a tower of pancakes dripping with Maine maple syrup. We made the ever so wonderful breakfast for dinner celebration tonight. There is something fun about eating your day backwards. The pancakes came out fluffy and hearty with the perfect absorbability for all the melted butter and syrup. Elizabeth macerated some strawberries for the top of her stack. I sliced two bananas and a fuji apple, juiced a lemon and tossed them with a quarter cup of light brown sugar. They were the perfect compliment to the pancakes.
We still have quite a bit of pork left in the freezer from the pig we purchased with Mike, Paula and Brad last fall. I defrosted two packages of sausage that Curtis Meats had made up- one hot, one sweet. They browned up nicely with a couple of cloves of garlic and a splash of maple syrup.
This pancake recipe is one I've used dozens of times.
Stir together: 4 cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 Tablespoon baking powder, 1/2 cup wheat germ and 1/4 to 1/2 cup sugar
In a separate bowl combine: 4 eggs, 6 oz greek or regular plain yogurt, 3 1/2 cups buttermilk, 2 Tablespoons maple syrup, 1/4 cup melted butter or oil
Whisk the wet ingredients into the dry until just combined.
Cook on a hot griddle.
Serve immediately with butter, maple syrup, fruit or yogurt.
Now we really have to get out and swing dance this weekend! I can't wait to try out a couple of new moves we saw Kevin and Carla, Skye and Sarah doing on a youtube video from the Montpillier Swing Dance Festival. See the video here:
MSDF 2003 - social: Kevin, Carla, Skye, Sarah