This morning. 5ish. The phone rings. Through my sleep, I mumble something about it being the school – perhaps a cancellation? Shawn answers the call. “There’s a 90-minute delay,” he tells me. No need to tune into the local radio station, because the school alerted us. Alarm clock switched to off.
My, how things have changed. When I was a little girl, I would listen to the school delays and closings on repeat on snowy mornings, hoping that my one-hour delay would flip to two-hours or, better, a closing. But today, an automated system does the work for us, albeit waking us in the process.
Coincidentally, the school also emailed me and texted me this morning with the same message. They don’t play around. But I am grateful for that. Somehow, listening for cancellations on the radio as an adult just isn’t the same.
I wonder if the same snow-day-anticipation-excitement will exist for children of this generation. Will my kids listen for that pre-dawn call the way that I waited for my district and school to be announced? Will they hope that a second call comes? Or will delays and snow days just be as ordinary as vinyl seats on a school bus?
In any case, when I finally looked outside this morning, there was but a dusting of snow (across town, they had several inches though) — so little that there was nothing to shovel. Heck, there was more grass showing than grass covered.
But, it was the perfect opportunity to take advantage of the extra morning time. Will’s been begging for pancakes for a while now, and today I obliged (after sleeping in, of course).
Pancakes have always been a breakfast staple in our house. Not long ago (like, before summer set in, followed by the school year), we ate pancakes several days a week. They are Will’s very favorite breakfast, and generally something we all can agree on. Unlike eggs, where we all have our own opinions on what is the best preparation method, pancakes are universally accepted as is. But the (much) earlier start to the day (courtesy of kindergarten), has curtailed our pancake habit.
There were cheers when the kids found out that we were going to feast on some fabulous homemade silver dollar pancakes. And buttermilk pancakes? They are a favorite around here — so tender. These Very Berry White Chocolate Buttermilk Silver Dollar Pancakes are fluffy little cakes with bits of sweet and tangy all mixed up inside. Deeeeee-licious.
Very Berry White Chocolate Buttermilk Silver Dollar Pancakes
- 1 large egg
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 tbsp sugar
- 2 tbsp canola oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup frozen blueberries
- 1/2 cup frozen raspberries
- 1/2 cup white chocolate chips
- In the bowl of a stand mixer, beat the egg with an electric mixer until frothy (3-4 minutes). Add the flour, buttermilk, sugar, oil, baking powder, baking soda and salt. Beat until smooth (1-2 minutes). Add the blueberries, raspberries and white chocolate chips and beat for 1 minute.
- Preheat a griddle on the stove, with the heat set to just below medium, for 10 minutes. Use a cookie scoop to drop rounds of batter onto the griddle. Cook until bubbly on top, then flip. Cook for another couple minutes. The pancakes should be browned on both sides.
- Serve immediately with maple syrup.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.