Outdoor fun on ski break and “fast food”
The kids are on ski break this week and we have been lucky to have perfect weather. During the day the temperatures have hovered at just below freezing and in the sun it has been much warmer. During the night the temperature has dipped enough to keep the skating rinks and ski trails in good condition. It is a sure sign of spring when sunglasses become a necessity and teenage boys drive their mopeds back and forth on the patches of road that have thawed.
We decided to try out a local skating trail that has been ploughed on a crook of the Kymijoki river. It is two kilometers long and was the perfect loop for the kids. I had my camera with and checked that the ISO and white balance were adjusted and even took a few test pictures. I slipped the camera back into its case and didn’t notice that when I took it back out to capture the movement of skating children and their expressions of enjoyment, I had nudged one adjustment off. It was not until I came home that I noticed that all of the photos were a washed-out white. I was left the photos I had taken with Instragram. I was a bit disapointed! But, the main thing was that we had a good time skating and breathing fresh air and enjoying the sun after the long dark winter. We even had hot chocolate in thermos bottles, sandwiches and pulla with. Eating snacks outside is always a highlight for the kids.
Upon arriving home we needed a “fast food” that would not take too long to make. I decided on buckwheat pancakes with blueberries. The buckwheat and blueberries add a bit of nutrition to the batter. This batter is fairly thick. If you prefer a thinner pancake, add more milk. I made the batter milk free since one of our kids has been reacting to the milk. The dairy free alternative is in parentheses.
Pancakes with Buckwheat
7 dl / 3 c flour
2.3 dl/ 1 c buckwheat flour
6 tbsp sugar
1 1/2 tsp salt
3 tsp baking powder
50 g/ 2 oz butter melted (or oil)
5 1/2 dl / 2.3 c milk (or alternatively 2.5 dl Oatley oat cream +water for a total of 5 1/2 dl liquid)
1 dl/ 0.5 c sparking mineral water
Combine the dry ingredients in a bowl and mix. Add the milk, butter or oil, and eggs. Mix with a whisk until their are no large lumps. Add the mineral water and mix. Allow to stand at room temperature for a few minutes before frying on a hot griddle. If you prefer blueberry pancakes, sprinkle a few blueberries on each pancake while they are frying. Serve with additional blueberries and maple syrup.