Tuesday, March 8, 2011

Shrove Tuesday - Pancake Day!

The Tuesday before Ash Wednesday is known as Shrove Tuesday, Mardi Gras (French for Fat Tuesday), or "Pancake Tuesday."  Traditionally all fats, eggs, and butter had to be given up for Lent and making pancakes or waffles was a good way to use them up.    Here is the recipe for our favorite Buttermilk Pancakes.

Buttermilk Pancakes

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
⅓ cup butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides.  Serve hot with butter and maple syrup!

To tie in the Mardi Gras Colors of Green, Yellow, and Purple (while at the same time trying to avoid sugar/food coloring since my children are fighting a cold),  I also served a big fruit platter using green grapes, kiwi, pineapple, bananas and purple grapes.   It was a hit!

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  1. Looks delicious. We had a cinnomaon roll king cake this morning. Just noticed you a jug of pure maple syrup. I only use and like pure maple syrup but we have been limiting our pancake meals the last year or so because the price of maple syrup went up so much. I know you are cost conscious too, so do you ahve any reccomendations for a good place to get bulk maple syrup at a low cost.

  2. Love it! What a great idea. We try to avoid sugar as much as we can. Today we had blueberry pie filling on our pancakes with whipcream.

    Lemon and powdered sugar tonight on our crepes.

    Today we allowed the girls to sugar up since it will be awhile before they have it again.

    I hope your little ones feel better soon.

  3. We have replaced syrup with Apple Sauce and fruit toppings.

  4. I am curious--why do you avoid sugar and food coloring when you have a cold?

  5. Robin ~ I guess that does sound a bit confusing since it makes more sense to stay away from dairy (buttermilk) and other mucus forming foods. :) Anyhow, If I had made the king cakes with colored sugar on top that we usually make all of my children would have wanted some, even the sick ones. Instead everyone enjoyed the fruit and only my healthy children had pancakes. The others had some scrambled eggs.

  6. Robina ~ Yes, we too limit our pancake meals now too, due to the price of syrup. I buy ours at Costco, and try and make it last as long as possible.

  7. My brother-in-law is tapping right now! I buy 4 gallons at a time from him to get a little better price. You can check him out at OldStateFarms.com
    The only problem with mail order, of course, is that you have to pay shipping.

  8. Sugar also suppresses our immune systems, so it's a good thing to avoid while sick. The more I read about artificial food coloring, the more nervous I get about it, so I LOVE the fruit idea! (of course, we all get to make decisions for our families, and once a year green/yellow/purple pancakes aren't going to kill anybody!)

  9. Joe ~ Thanks for sharing that link!! I will be sure to check it out!

    Letteta ~ So true! I had really wanted to make Charlotte's Sugar Cookie Masks this year, but decided to wait until another year when my kids are a bit healthier - especially since they have been having so much birthday cake lately. . . They had no idea that they were missing anything though, and they devoured that whole fruit platter, plus two more bananas. :)

  10. Well, it may be Wednesday where you live, but here it is still Tuesday. We will begin our Lenten fasting tomorrow, on Ash Wednesday. :)