Spring Sugaring At White Pillars
When driving up the long driveway at White Pillars, you will be greeted by four maple trees that together stand as a fortress around the bed and breakfast. These trees house the birds that serenade us in the morning and encompass those who are sleeping on the sleeping porch of the Adirondack Suite. In the fall, the leaves of the trees will blanket the earth with bright orange, yellow and red leaves. During wintry months, the snow softly falls on the trees creating a magical umbrella. Yet, these trees always stand tall and firm, almost as a protector to the warmth of activity within the home. Each season brings a new gift from these mighty maple trees. For me, it is springtime when the greatest gift is given in the form of sap!
This tradition of sugaring at White Pillars started when I was growing up and then the tradition returned when my own children could assist my father in tapping, collecting and boiling the sap. Though the outcome is amazing and sometimes a little meager, it is the process that holds meaning. It’s the gathering of sap as fresh sugar snow falls around us, the carrying of the heavy buckets over the ice, the waiting for the sap to boil and slowly change, the measuring and calculating, and the waiting again, until finally, the moment has come. Maple syrup has been made!
Our very own maple syrup doesn’t always last long on the table at the bed and breakfast, but fortunately, the North Country is abundant with other (and a bit more professional) sugar shacks. So, no matter what time of year, our four mighty trees will continue to greet you as you arrive at White Pillars, and the breakfast table will be filled with pancakes and local maple syrup.
Until then, please enjoy our pancake recipe.
Buttermilk Pancakes
2 cups flour
1 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
3 Tbs. sugar
2 eggs
6 Tbs oil
2 1/4 cups buttermilk
In a large bowl sift together the flour, baking powder, baking soda, salt, and sugar. In a separate bowl beat the eggs, oil, and buttermilk. Add to the dry ingredients and beat well.
Ladle the batter on to a hot, lightly oiled skillet and cook until golden on both sides.