These are the in-between days. It’s not hot, it’s not cold, it’s not dry, it’s not wet. One day it’s uncomfortably warm and the next it’s snowing. I’m never quite sure how to deal with this little window of not-still-winter-not-yet-spring, but my tendency has been to dive head first into skirts, sandals and barbecue planning — which of course lands me in a fit of frustration. Not fun. I’ve decided it’s time for me to start treating these in-betweens like their own special season. I’ll call it “Wistring”.
It’ll give a permanent home to everything referred to as transitional fashion. It’ll be a time for celebrating spontaneity because you absolutely cannot plan ahead during Wistring. The food and drinks will be fun mixes of hot and cold. You’ll have a pasta salad with hot barley tea, or a steaming slice of apple pie with homemade dark chocolate iced cocoa. Applauding this indefinable glitch in the weather for all it’s stubborn weirdness really does make me feel better about letting spring take its sweet time. Especially since I happened upon the perfect Wistring breakfast. I think it’ll be the official Wistring breakfast actually. Spiced Mocha Buttermilk Pancakes.
They’re simple. I won’t pretend they’re not. But they’re good. SO good. There’s a hint of cocoa, a hint of coffee, a hint of spice, and all the fluffy, buttery goodness you’d expect from a buttermilk pancake. If you’re struggling to accept the in-betweens, start a new tradition and celebrate this “special season”. Make Spiced Mocha Buttermilk Pancakes! Wear shorts with wool tights. Plan on a hike AND a snowball fight this weekend, cause you’ll definitely end up doing one of them. If all else fails, just go to Hawaii until spring actually arrives.
Spiced Mocha Buttermilk Pancakes
Makes about 12 pancakes
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
2 tbsp instant coffee grounds
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup buttermilk
1 large egg
2 tbsp melted butter
Whisk together the dry ingredients in a medium bowl and set aside.
Beat the buttermilk, egg and melted butter together until combined.
Stir the dry ingredients into the wet until fully incorporated.
Ladle the batter with a 1/4 cup measure onto a greased griddle or frying pan over medium heat.
Cook about 5 minutes on each side, or until the edges are lightly browned and bubbles are rising to the surface of each cake. Flip and cook the other sides until the bottoms are lightly browned.
Serve right away with a dusting of powdered sugar or a drizzle of maple syrup! Enjoy!