Tuesday 12 February 2013

Pancake Tuesday

Today is Pancake Tuesday... or Shrove Tuesday, or Fat Tuesday... depending on where you live and how you  celebrate.  I have never been to Mardi Gras, nor have I ever participated in a Pancake Race, but in recognition of this day we will have pancakes for dinner. 

Which will make this breakfast-for-dinner-loving-girl very happy indeed.  My go-to pancake recipe is a standard buttermilk one, which I've shared at the end of this post.  It  makes wonderfully thick and fluffy pancakes, but I'm tempted to try something different tonight.  

Like these German Apple Pancakes at Jamie Cooks it Up!  Amazing, no?

There is no shortage of alternative pancake inspiration out there and in the spirit of true over-indulgence, I believe a Pancake Buffet may be the answer.  Seriously, check these out:

Whole Wheat Brown Sugar Banana Bread Pancakes with Vanilla Maple Glaze at How Sweet It Is


Lemon Ricotta Pancakes

Lemon Ricotta Pancakes at A Good Appetite
Including directions for making your own Ricotta!

Sparkling Apple Cider Pancakes!  A delicious and flavorful breakfast! #breakfast #recipe #apple

Sparkling Apple Cider Pancakes with Sparkling Apple Cider Syrup at Chef in Training

Egg Nog Pancakes from yours truly!


almond pancakes with blackberry syrup and sweet yogurt cream

Of course, no Pancake Buffet is complete without an assortment of syrups:

Blueberry Simple Syrup


And if one wants to ensure their Pancake Buffet is completely over the top, I give you dessert pancakes:

Cinnamon Roll Pancakes

Oreo Cookie Pancakes at Minimalist Baker

Classic Buttermilk Pancakes


1/2 cup unsalted butter, melted and cooled
2 cups buttermilk*
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1 tsp vanilla


In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 

Whisk together the buttermilk, vanilla, melted butter and eggs in a separate bowl until well combined. 

*If you don't keep buttermilk on hand, make your own buttermilk with one tablespoon of lemon juice or vinegar for each cup of milk.  Put the tablespoon of lemon juice or vinegar in your measuring cup, then add the milk to measure one cup of buttermilk.  Allow to sit for a few minutes before combining with the other ingredients.

Mix the wet and dry ingredients.  Allow batter to sit for a few minutes.

Lightly butter a large frying pan and set over medium heat.  Use a 1/3 cup of batter for each 6” pancake.  Flip each pancake when bubbles form on the surface and the edges begin to brown, 2-3 minutes.  If your pancakes brown too quickly, turn heat down to medium-low.  Cook the other side for another 2-3 minutes or until browned. 

Serve right away or keep warm in a low oven while you cook the remaining pancakes. 

Maple syrup is required :)

Happy Pancake Tuesday!

Thank you for featuring me!

MOHTH  Retro-Re-pin-Party-Feature-Button-Sustaining-the-Powers

Friday 8 February 2013

Snow Day

Once upon a time an Alberta Clipper hooked up with a Texas Low Pressure System.

And Southern Ontario was closed.

The End.

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