#FRIDAYFOOD — Pancakes

16938805_1515507708482127_710156379940158327_nIsn’t it a fantastic idea to think that there is a whole day devoted to pancakes? YUM!

Whether or not you celebrate Shrove Tuesday (aka Fat Tuesday) or not, celebrating Pancake Day is a marvaaaaalous idea! If you have never heard of Pancake Day (Shrove Tuesday), it falls on the last day before Ash Wednesday, the first day of Lent. Shrove Tuesday always falls 47 days before Easter Sunday – so the date varies each year but will be between February 3 and March 9. Pancakes are a traditional food to prepare for supper for Shrove Tuesday or “Fat Tuesday.” (Many churches that recognize Ash Wednesday will often have a Pancake Supper fundraiser for missions on Tuesday night.)

In the spirit of Pancake Day, I asked friends and followers on Facebook and Twitter “How do you like your pancakes? Blackburn syrup and lots of butter? Chocolate chip pancakes? Blueberry? Flavored syrups?” Nineteen people responded to the poll, with only one person – Rev. Bryan Carrubba – saying they did not like pancakes. He may be the only person in the world.

As for myself, I LOVE pancakes in every way shape and form! I will eat Hot Cakes and Sausage at McDonalds. It is my favorite breakfast at Cracker Barrel (and my nephew, Elijah’s favorite too).

When I make them at home, I love a thin pancake (almost a crepe) fried in real butter, with butter slathered to melt all over them as soon as they come out of the cast iron skillet. And when I have a stack of three, I serve them with whipped butter and Blackburn syrup.

Gwen’s Pancakes and Whipped Butter

3 eggs

1 cup plain flour

1/3 tsp. salt

2 tsp. sugar

1 Tbsp. brown sugar (or 4 tsp white sugar if I do not have brown sugar on hand)

1 Tbsp. baking powder

1 cup milk

2 Tbsp. of melted butter

Sift dry ingredients together. Beat eggs until fluffy. Add to dry ingredients and beat until almost smooth. Stir in milk and melted butter; beat until mixture is smooth and free of lumps.

For the Whipped Butter:

Soften 2 sticks of butter to room temperature. In a bowl, beat at low-speed until smooth, then at high-speed until fluffy and light in color.

For myself, I want the edges of the pancake to be crunchy. I could almost eat a buttery pancake by itself. YUM! I also like a drizzle of Blackburn syrup with blueberries, sliced strawberries and a piece or two of bacon on the side. Donna Stewart agrees with me – Blackburn syrup with lots of butter.

 Pepper Sisson likes his Blackburn syrup with a few pancakes. He may secretly be Buddy the Elf!  Margie Pepper said she agrees with Pep. I say that’s drowning the pancakes.

But Daphne Logan would fit in well at our house! She likes “lots of butter and syrup and HOT!”

Pat Jefcoat likes Aunt Jemima Syrup and lots of butter on her pancakes and Nancy Latham likes “maple syrup and butter!” Susan Adcock likes sugar-free maple syrup – something about “sugar-free” and “syrup” just do not seem to go together!

Kimberlee Nicolas loves pancakes, but she is not a big syrup fan.

“I don’t care too much for syrup so I usually spread a little butter on the pancake, then wrap it around a crispy piece of bacon,” Nicolas said.

Laura Mitchell said she loves a good blueberry reduction with a dollop of cream on her pancakes, but the rest of her family would fit into the butter and syrup group.

Joyce Davis likes strawberries and whipped cream on her pancakes.

Now I have been known to order a chocolate chip pancake out in the world now and then, but for the most part, I am a traditionalist. Some of these others, not so much.

Bonita Perego said she liked her pancakes with peanut butter and syrup. Bonita Martin like applesauce with her pancakes.

Tammie McGarr, and many others, love blueberry pancakes and syrup or pecan pancakes with syrup.

maxresdefaultBlueberry Pancakes

3 1/2 cups all-purpose flour

1 Tbsp. baking powder

1 tsp. salt

3 eggs

1 stick of melted butter

1 cup whole milk

1 cup fresh or thawed and drained frozen blueberries (about 8 per pancake)

Vegetable oil or butter for cooking

In a large bowl, combine the flour, baking powder, salt, and sugar. In a medium bowl, lightly beat the eggs then whisk them into the flour mixture. Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk.

Heat a seasoned griddle or a large heavy-bottomed skillet over medium heat. If the pan is not well seasoned, add a little oil to prevent the pancakes from sticking. Spoon or pour about 3 tablespoons of batter onto the griddle to form a pancake. Repeat forming only as many pancakes as can fit on the griddle with 1-inch or so of space around each. Drop 7 or 8 blueberries on each pancake. Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer. The pancakes are best served immediately topped with maple syrup and additional butter but they may be kept warm in a low 200 degree oven until all the batter has been cooked.

Barbara Todd likes blueberry pancakes with real maple syrup, while Reba Thompson loves her blueberry pancakes sprinkled with powdered sugar.

Vicki Blanton loves blueberry pancakes with butter pecan syrup and extra butter. Rebecca Brewer loves blueberry pancakes with “lots of butter and just a little maple syrup.” Brewer also suggested trying the Paleo Brand pancake mix. “They are yummy,” she said.

I’m not sure about the Paleo pancakes, but several said they loved pecan pancakes, including Lisa Pruitt and Becky Carlisle.

dsc_0770Pecan Pancakes

1 cup all-purpose flour

1 tablespoon baking powder

2 teaspoons sugar

1 teaspoon salt

1 1/8 cups milk (use more for thinner batter)

1 large egg, lightly beaten

1/2 cup chopped toasted pecans

2 to 4 (4 1/2- to 5-inch) heavy metal cookie cutters

Combine flour and next 3 ingredients in a bowl; whisk in 1 1/8 cups milk and egg, whisking until mixture is blended. Stir in pecans. Grease heavy metal cookie cutters lightly, and place on hot (375°), lightly greased griddle. Pour pancake batter (approximately 2 tablespoons) into each cutter. Using tongs, remove cutters after 1 minute (cutters will be hot); cook pancakes 2 more minutes. Turn pancakes over, and cook 2 to 3 more minutes or until done.

Serve with hot maple syrup and enjoy your family for “Breakfast for Supper” or a leisurely weekend breakfast. Hope you had an opportunity to celebrate Pancake Day on Tuesday!

Do you have a recipe you would like to share? Email it to gwenwoodssisson@yahoo.com.



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