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
Whole Wheat Brown Sugar Banana Bread Pancakes with Vanilla Maple Glaze at How Sweet It Is
Sparkling Apple Cider Pancakes with Sparkling Apple Cider Syrup at Chef in Training
Egg Nog Pancakes from yours truly!
Of course, no Pancake Buffet is complete without an assortment of syrups:
And if one wants to ensure their Pancake Buffet is completely over the top, I give you dessert pancakes:
Sour Cream Cinnamon Roll Pancakes with Maple Coffee Glaze by Melissa from No. 2 Pencil at The Pinterest Project
Oreo Cookie Pancakes at Minimalist Baker
Happy Pancake Tuesday!
Classic Buttermilk Pancakes
Ingredients
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
Directions
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!
