SD Blueberry Poppy Seed Pancakes
The weather has made for the strangest winter this year in the Columbia Valley. Today was a balmy 10 degrees, warm, bright and sunny – and it’s still January!
I took the opportunity to do a bit of yard work.
Discovering my Lilies had optimistically sprouted 2 vibrant green inches of new growth, I tidied up their beds and daydreamed about vegetable gardens of epic proportions.
Kevin began planning our front flower beds and wants to expand the area I started last year for the maple tree & strawberries (which never died back during winter, despite some brutal -20 cold snaps!).
Spring fever is setting in and we may wake up to more snow yet!
As beautiful as the days have been, make no mistake the nights are c-o-l-d and make for very crispy crunchy mornings while the sun slowly climbs high enough to peak over the mountains & into our den.
I made a comforting breakfast treat while the frost receded into a fast moving mist across the valley foothills.
I started with my usual sourdough pancake batter, skipping the overnight ferment.
I added 2 tbsps. poppy seeds & 1/3 cup frozen blueberries, mixed gently (I didn’t want to disturb the berries more than necessary and end up with purple batter), and cooked them up.
There is something rather perfect about the cozy wintery mornings followed by spring fever days and dreams of summer…