Before baking soda became widely available in the mid-19th Century, bakers needed other forms of ammonia in order to create soft and airy pancakes. This led to many chefs adding snow - yes, the semi-frozen water that falls from the sky - into the batter mix in order to create a perfectly light and fluffy treat.
NUFC editor for WhatCulture.com/NUFC. History graduate (University of Edinburgh) and NCTJ-trained journalist. I love sports, hopelessly following Newcastle United and Newcastle Falcons. My pastimes include watching and attending sports matches religiously, reading spy books and sampling ales.