PANCAKE TUESDAY!

That's right! It's Pancake Tuesday!

     According to Wikipedia, among Anglicans, Lutherans, some other Protestant denominations, including ethnic British communities in Canada, as well a few Catholics, this day is known as Pancake Tuesday, as it is customary to eat pancakes. Pancakes and doughnuts are associated with the day preceding Lent because they were a way to use up rich foodstuffs such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent. The liturgical fasting emphasized eating plainer food and refraining from food that would give pleasure: In many cultures, this means no meat, dairy, or eggs.

     On Pancake Day, pancake races are held in villages and towns across the United Kingdom. The tradition is said to have originated when a housewife from Olney was so busy making pancakes that she forgot the time until she heard the church bells ringing for the service. She raced out of the house to church while still carrying her frying pan and pancake. It remains a relatively common festive tradition in the UK, particularly in England even today, is the pancake race whereby participants race through the streets whilst tossing pancakes into the air, catching them in the pan whilst running.

     Since 1950 the people of Liberal, Kansas, and Olney have held the "International Pancake Day" race between the two towns. The two towns' competitors race along an agreed-upon measured course. The competitors' times are compared and an overall winner is declared.

Whether you enjoy a short stack at your favorite breakfast place or cook 'em up at home, have some light, fluffy, delicious pancakes today! Here is a simple recipe for no-fail pancakes you can make from scratch. As with most recipes, you can modify this to your liking. Add some fresh fruit, use whole wheat flour instead of white, use buttermilk instead of regular milk, make them thinner or thicker, larger or smaller, whatever you prefer.

For a printable version of this recipe without photos, click here.

PANCAKES

2 eggs

2 cups milk

2 Tablespoons melted unsalted butter

1/2 teaspoon vanilla extract

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1 Tablespoon brown sugar

1 Tablespoon white sugar

Put a shallow, oven-proof dish in a warm oven to hold the pancakes until you are ready to eat.

Mix all the dry ingredients together. In a separate bowl, mix the wet ingredients together.

Combine dry and wet ingredients, stir until mixed. Don't worry about the lumps, they will disappear when cooking.

Heat the skillet or griddle until very hot. Sprinkle some drops of water on the pan and if the drops dance around, the pan is hot enough.

Using a small amount of oil and a wadded up paper towel, quickly spread the oil over the surface of the pan. You will do this before cooking each batch of pancakes.

Pour the pancake batter into the pan. If you make one large pancake at a time, as I show in these photos, pour enough batter to almost fill the pan. (If you want two or three smaller pancakes just pour enough to fit them in the pan or griddle.) Let it cook until the bubbles start to break on top.

Carefully flip it over and cook for another 30-60 seconds or until the second side is golden brown.

Re-oil the pan, pour the batter and continue cooking until all the batter is used.






Store the cooked pancakes in the oven until you are ready to serve. If you have extras left over, you can put them in the freezer. Serve hot with your favorite syrup, fresh fruit or preserves. Try these and let me know how they turn out! Please leave a comment below. Enjoy!

WHAT CAN GO WRONG:

Batter is too thin: too much liquid or not enough dry ingredients. Add a little more flour at a time and stir until the batter reaches the desired consistency.

Batter is too thick: not enough liquid or too much flour. Add a little more milk at a time until the batter reaches the desired consistency.

Pancake burns: turn the heat down to medium or medium-low and cook more slowly. Lift up the edge to check for degree of doneness. It's OK to peek!

Pancake is not done in the middle: leave it in the pan longer and use a lower heat if you are concerned that it might burn.