Breakfast for a Snowy March Day

March weather in Colorado may include almost anything. Rain, snow, sunshine, springlike breezes or wintry cold. This year, March came in like a lamb, sunny and warm, but has taken on the lion’s roar.

Yesterday, we arose to find that a heavy snow had fallen and to the start of daylight savings time. March weather in Colorado may include almost anything. Rain, snow, sunshine, springlike breezes or wintry cold. This year, March had arrived like a lamb but was now a roaring lion. 

Most mornings we eat granola, fruit and yogurt for breakfast. I wrote about my granola recipe in an earlier post – “Every Morning” – https://wordpress.com/post/howilearnedtocookanartistslife.blog/161

But yesterday I made a special breakfast. Back in the day we ate pancakes or waffles each Sunday morning but now I prepare them only as a treat when Zoë spends the night or like yesterday, when a warm breakfast seems the perfect meal to start a snowy day.

This recipe is based very loosely on a Marion Cunningham recipe in The Breakfast Book. I use it to make waffles and pancakes. You may vary the flours ─ substitute 1/2 cups of oat flour, rye or quinoa, but I would keep at least 1/2 cup of unbleached in the mix. We like granola in the batter to provide a little crunch.

Waffles

Combine 1/2 cup each of unbleached flour, wholewheat flour, cornmeal and rolled oats or granola. Add 2 tablespoons brown sugar, 4 teaspoons baking powder and 1 teaspoon salt.

Stir in 2 large eggs, 1 1/2 cups milk, and 1/2 cup safflower or other vegetable oil.

Pour 1/2 cup of the batter into hot waffle iron and bake until brown and crisp. This makes about 6 waffles.

The recipe is easily cut in half to make enough for just the two of us.

Serve with maple syrup, a dollop of yogurt, and fruit such as the mango and banana pictured here.

When we have only apples, I sauté them, peeled and sliced, in a bit of butter for a delicious accompaniment.

The sun is shining this morning and the temperature is near 60°. Ah, Colorado, ah, March.