Or Shrove Tuesday...depending on who you talk to.
It was always a treat when my mom would let us have breakfast for dinner…and there was one night a year when this was guaranteed. And one better than that? It was pretty much having desert for dinner.
Oh the joys of Pancake Day!
When I got engaged my Mom’s best friend gifted me (and the Hubs) a cookbook…Bride & Groom, First and Forever Cookbook, by Mary Corpening Barber & Sara Corpening Whiteford with Rebecca Chastenet De Gery…authors website here…and you can get the cookbook here. In it are countless amazing recipes, including really fun ‘cook together’ meals where there are ‘he does’ and ‘she does’ lists etc.
The Hubs (being British) grew up with the crepe like pancakes that are common over here. I however (being Canadian) grew up with big fluffy cake like pancakes…usually laden with blueberries, huckleberries, or other fruit, sometimes with lots of wintery spices like cinnamon, nutmeg, vanilla etc…and always ALWAYS laden with maple syrup. He is a massive fan of the ‘American version’ and such has been the only type of pancakes I have ever made for him.
Now I’ll share one of my favourite (slightly more effort) recipes – from the cookbook above…my notes (additions) are in italics.
Ingredients:
- 1 ¼ cups all purpose flour
- 2 teaspoons granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt (I use Maldon)- 2 eggs
- 1 cup buttermilk (or, one cup milk with added splash of white vinegar (I use lemon juice…let it sit so it coagulates, about 2 minutes))
- ½ cup sour cream
- 1 teaspoon baking soda
- 1 tablespoon butter, melted
Directions:
Stir together the flour, granulated sugar, baking powder, and kosher salt in a small bowl. Whisk the eggs in a medium bowl, and then add the buttermilk, sour cream, and baking soda. Add the flour mixture and whisk until well incorporated (don’t over mix…whisk gently and only until JUST combined). If you are adding fruit or flavours do that now…and if its blueberries (or dark berries) make sure you coat them in a little flour first so you don’t have purple pancakes – not that there is anything wrong with purple pancakes! Stir in the 1 tablespoon of melted butter.
Spray a large non-stick skillet with vegetable oil cooking spray (I put a knob of butter and a little veg oil) and set over medium heat, or cook a dollop of butter over medium heat until the butter begins to bubble but not to brown. Spoon ¼ cup batter into the skillet for each pancake, and cook until small bubbles begin to form on top, 2 to 3 minutes. You may need to reduce the heat slightly at this point. Using a spatula, flip the pancakes and cook until golden brown and puffy, 2 to 3 minutes. Remove from the pan and stack the pancakes, drizzling melted butter between each pancake.
- 1 ¼ cups all purpose flour
- 2 teaspoons granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt (I use Maldon)- 2 eggs
- 1 cup buttermilk (or, one cup milk with added splash of white vinegar (I use lemon juice…let it sit so it coagulates, about 2 minutes))
- ½ cup sour cream
- 1 teaspoon baking soda
- 1 tablespoon butter, melted
Directions:
Stir together the flour, granulated sugar, baking powder, and kosher salt in a small bowl. Whisk the eggs in a medium bowl, and then add the buttermilk, sour cream, and baking soda. Add the flour mixture and whisk until well incorporated (don’t over mix…whisk gently and only until JUST combined). If you are adding fruit or flavours do that now…and if its blueberries (or dark berries) make sure you coat them in a little flour first so you don’t have purple pancakes – not that there is anything wrong with purple pancakes! Stir in the 1 tablespoon of melted butter.
Spray a large non-stick skillet with vegetable oil cooking spray (I put a knob of butter and a little veg oil) and set over medium heat, or cook a dollop of butter over medium heat until the butter begins to bubble but not to brown. Spoon ¼ cup batter into the skillet for each pancake, and cook until small bubbles begin to form on top, 2 to 3 minutes. You may need to reduce the heat slightly at this point. Using a spatula, flip the pancakes and cook until golden brown and puffy, 2 to 3 minutes. Remove from the pan and stack the pancakes, drizzling melted butter between each pancake.
I keep them in the oven on a low heat so they stay warm and don’t dry out….and I always have to chuck the first one…and the last pancake I make? Its always the best.
To serve you can go as big or as little as you want (and obviously depending on the season and what you put in your pancake mix). From butter and maple syrup, to whipped cream and fresh fruit…your options are endless.
Hope you enjoy having pancakes for dinner tonight…and maybe don’t wait another 365 to indulge again!
ax
Is there anything special about Kosher salt? I've always wondered but just gone with regular old table salt.
ReplyDeleteAlso, growing up in NZ we always had the crepe-style pancakes which remain my favourite (with sugar & lemon juice!) but it is HARD to google for a recipe for those, due to the overwhelming popularity of the American style ones!
I usually go with a flaked sea salt...I think the taste is less chemically.
ReplyDeleteI have a great recipe for the crepe style pancakes...but I think it's in Canada...I'm going to get my Mom to snoop around and will pop it up when I find it!
ax