It is a cold and gray day here in mid-Missouri…the day after our first real honest to goodness snowfall of the winter. We received between 3.5 and 5 inches of snow in our small town, depending on which part of town it is that you are standing! I realize this is nothing like what is happening out east, but it is a big deal in this part of the country, and I love it.

My husband and I took a ride around to several of our city parks to see the snow on the ponds and small lakes, and to see if any geese had stuck around after ice completely covered the open water.

Walking around a small lake…

driving along a snowy road…

cattails by another lake…

and, yes, the geese are still here!

Today is Fat Tuesday, also known as Shrove Tuesday, the day that precedes the beginning of the Lenten season. It is also Pancake Day, and so we started our day with some homemade whole wheat pancakes. They were so good, and only after eating them, along with a couple cups of coffee, were we ready to go out into the cold.  So here they are…enjoy!

Whole Wheat Buttermilk Pancakes for Two

• 1/2 cup whole wheat flour
• 1 1/2 tsp. sugar
• 1/2 tsp. baking powder
• 1/8 tsp. baking soda
• 1/8 tsp. salt
• 1 egg, beaten*
• 1/2 cup buttermilk or sour milk**
• 1 Tbsp. cooking oil

In a small bowl, mix together the dry ingredients and set aside. Combine the egg, the buttermilk, and the oil. Make a well in the center of the dry ingredients and add the egg mixture all at once. Stir until moistened, you should have lumps.

Pour 1/4 cup of this mixture onto a hot. lightly greased griddle or heavy skillet. Cook over medium heat for about 2 minutes on each side. Turn them when the pancakes have bubbly tops, and the edges look dry.

This recipe will make four to five 3-inch pancakes.

*You may wish to double this recipe to serve four. If you do, you should still use only one egg.

**We did not have any buttermilk this morning, so I make some sour milk, which works just as well. For 1/2 cup of sour milk you will need to put 1 1/2 tsp. of lemon juice in a measuring cup, then fill the cup with milk to the 1/2 cup level. Let this sit for 5 minutes and you have sour milk!

This recipe is adapted from the Better Homes and Gardens Cook Book, 75th Anniversary Edition, published by Meredith Books, 2005.

I hope these pancakes help you enjoy your winter, wherever you are!