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Stack'em high Pancake Tuesday
Published: 2/21/2012 3:00 PM
Last Modified: 2/21/2012 3:13 PM





Competitors cross the finishing line as they take part in the annual Pancake race in Olney, England on Tuesday. History shows that on Shrove Tuesday, the "Shriving Bell" rang out to signal the start of the Shriving church service. On hearing the bell a local housewife, who had been busy cooking pancakes in anticipation of the beginning of Lent, ran to the church, frying pan still in hand, still in her apron and a head scarf. The women of Olney recreate this race every Shrove Tuesday by running from the market place to the Church of St. Peter and St. Paul. The winner is the first to cross the line having tossed the pancake a certain number of times.(AP Photo/Alastair Grant)

The day preceding Ash Wednesday is known as Shrove Tuesday in countries such as the United States, Ireland and the United Kingdom.

Tradition calls for eating big stacks of pancakes on this day, so it’s also know as Pancake Tuesday.

Hundreds of years ago, most religions had restrictions against eating eggs during the fasting associated with Lent, so the goal was to use up all of the eggs in a household.

While many restrictions have since been lifted in different religions, Pancake Tuesday remains a strong tradition.

There’s still time to make pancakes part of your Mardi Gras, or Fat Tuesday.

Below, there is a basic recipe for a mix as well as a German pancake recipe for something a little different.

And since during Lent, many people also make “breakfast for dinner” pancake recipes might come in handy then, too.

Check the Tulsa World Scene section Wednesday for some Lenten recipe suggestions.


This recipe from Alton Brown makes a mix that can be made ahead and used to make three batches of pancakes when you want them.

“Instant” Pancake Mix
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
1. Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months.

“INSTANT” PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups “Instant” Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

1. Heat an electric griddle or frying pan to 350 degrees. Heat oven to 200 degrees

2. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

3. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don’t try to work all the lumps out.

4. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

5. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

6. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.
- from FoodNetwork

German Pancake

3 large eggs
1/2 cup all-purpose flour
1/2 cup milk, preferably whole
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice (optional)
1/2 cup fruit jam (optional)
2 tablespoons confectioners’ sugar

1. Heat oven to 400° F. In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth. Add the milk, salt, and vanilla and mix until incorporated; set aside.

2. Add the butter to a large cast-iron skillet and transfer to oven until the butter melts. Remove from oven and quickly pour the batter into the hot skillet. Return to oven and bake until the pancake is puffed and golden, about 15 minutes.

3. Drizzle the lemon juice (if using) over the pancake. Spread the jam (if using) evenly over the top. Sprinkle with the confectioners’ sugar.
- from RealSimple.com






Reader Comments 1 Total
DomoArrigato (12 months ago)
Why make old-fashioned traditional pancakes...here is a new recipe that really gives a great pancake...Essentially a variation on the recipe above for German Pancakes

Baked Pancake Recipe

Serves 2 to 4

1/3 cup all-purpose flour

1/2 cup whole milk

2 eggs, lightly beaten

Pinch of nutmeg

4 tablespoons (one half stick) of unsalted butter

2 tablespoons confectioners’ sugar

Juice of half a lemon

1. Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy.

2. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.

3. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade.

I use a cast iron skillet, and the cake climbs halfway out of the skillet...It can also be served with fresh strawberries, applesauce, or maple syrup ( I don't always put the pemon juice on the pancake ) Enjoy
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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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