With the horrendous downpours and destructive winds of storms Dudley, Eunice and Franklin still fresh in the memory, it may seem like a funny time to talk about the onset of spring.
However, despite all the vile weather that February seems to have thrown at us so far, I am inclined to be optimistic. In fact, a cynic might say I am actually somewhat desperate to look for any sign that winter is on the wane!
Whether it’s desperation or not, some of these signs are undeniable. Crocuses and snowdrops are appearing, the birds are increasingly beating me out of bed as the dawn comes earlier and the sun – when it shows its face – finally seems to contain a bit of warmth.
And, if any more evidence were needed that spring is approaching, on March 1 it is Shrove Tuesday – traditionally a final day of indulgence before the fasting that comes with Lent. I’m not too great at fasting, but I do like an excuse for a bit of indulgence, especially if that excuse comes in the form of pancakes.
In fact, pancakes are a dish that works really well in the mountains, especially as a breakfast after a night camping out in the fells.
For my American style pancakes I use: 250g of plain flour, 250ml of milk, two eggs, a tablespoon of baking powder and a little salt and butter. Mix the flour, baking powder and salt together. In a separate bowl, beat two eggs and add in the milk. Combine them slowly with the dry ingredients and whisk until the mixture is smooth with no lumps.
The great thing about pancakes is that you can pour the ready made mixture into a flask or just an old milk container or plastic bottle.
You can then carry the mixture out with you into the hills, along with a stove and a pan.
When breakfast time comes all you need to do is melt a few cubes of butter in the pan and then gradually pour in the mixture, a little at a time. Flip the pancakes when bubbles come to the surface. I like to serve them with blueberries and maple syrup. Then, all you have to do is fill up your plate, sit back and enjoy the view.
One of my favourite memories of breakfast in the Lakes involves sitting on top of Side Pike, overlooking Great Langdale, and munching these pancakes as the sun rose. It was early March, I was with two good friends, and we were treated to an extraordinary display as the golden light gradually crept up the flanks of the Langdale Pikes. You see, it can be beautiful at this time of year when it wants to!
American-style pancakes
250g Plain Flour, 250ml Milk, 2 Eggs, 1 tsp Baking Powder, Salt & Butter
While at home, mix your dry ingredients together; Flour, Baking Powder and Salt. In a separate bowl, beat 2 eggs and add in 250ml milk.
Combine slowly with dry ingredients and whisk until mixture is smooth with no lumps.
Pour into a container that is easy to transport and pour, an old plastic bottle, flask (keeps mixture cold too) or milk container works well. Heat your pan over your stove and melt a few cubes of butter. Pour the mixture into the pan, a little at a time.
Flip pancake when bubbles come to the surface. Repeat until mixture is used then serve with toppings of your choosing. Blueberries and maple syrup works well!
