Just as I thought when I first made the batter for snow pancakes, once the snow fully melted, it was much easier to cook. I let the remaining batter sit in the fridge overnight. The result was a nice, thin batter – exactly what I’m used to when I make pancakes! I poured the batter this time, nice and thin, like a crepe. I actually decided to roll them up and, once more, served them with powdered sugar. Delicious! My husband and daughter were also pleased. My initial dissatisfaction aside, I think this recipe has a lot of potential for special occasions if you plan ahead. Can you imagine how special it would be to gather fresh snow early on Imbolc and then use it to make pancakes for a late brunch? It could be a fun family tradition, at least in climates similar to my own where Imbolc is less a celebration of spring and more of a reminder that it is, indeed, coming…
IF we get any snow here in my Alaska, I might consider this for Imbolc. The last snow was on Christmas day and it’s not fresh anymore hehe
Yeah… I don’t think dirty snow in food is very festive. 😛