Pancakes for Fat Tuesday
It's Fat Tuesday -- also known as Shrove Tuesday -- today, and that means pancakes at my house. In honor of the day, here are three ways to eat pancakes today for not much dough:
--It's IHOP National Pancake Day. Until 10 p.m., each IHOP diner gets a free short stack of buttermilk pancakes. (The restaurant will ask you if you'd like to donate to the Children's Miracle Network, but it's not required.)
--Make the Blue Moon pancakes at left. We featured them last week in a Cooking 101 story with Sarah Simington of the Blue Moon Cafe in Fells Point. (I made them last night, and the vanilla smell was heavenly. I like this recipe because it doesn't require buttermilk, which I never seem to have on hand when I want pancakes.)
I'm reprinting the recipe on this post after the jump, or you can read the full story with Simington's tips here -- and have the added treat of watching her make them in a video.
--If you like thicker pancakes with some texture, try my mom's Cottage Cheese Pancakes, a favorite of my daughter's.
Here's that Blue Moon recipe...
(Photo by Baltimore Sun photographer Karl Merton Ferron)
(Makes 4 to 6 five-inch pancakes or 12 to 14 silver-dollar pancakes)
1 1/2 cups all-purpose flour
1 tablespoon baking powder
2 eggs
2 to 3 tablespoons vanilla
1 1/2 cups milk
3 tablespoons melted butter
3 tablespoons sugar
Combine all ingredients and stir until lumps are gone. Ladle onto a hot (350 degrees) griddle coated with vegetable oil or clarified butter.
If you would like to add extra ingredients, such as chocolate chips or berries, sprinkle them on the wet side of the pancake now, while the underside cooks.
Look for bubbles on the wet surface (a sign that the air is cooking out of the pancakes), or use a spatula to peek underneath, making sure the pancake is golden brown. Flip and cook for another 2 to 3 minutes.
Serve with syrup, whipped cream and more berries or chocolate chips.
Courtesy of Sarah Simington, chef/proprietor of the Blue Moon Cafe in Fells Point
PER PANCAKE (BASED ON 6 LARGE PANCAKES): 255 calories, 7 grams protein, 9 grams fat, 5 grams saturated fat, 34 grams carbohydrate, 1 gram fiber, 91 milligrams cholesterol, 232 milligrams sodium. Analysis by registered dietitian Jodie Shield.
Comments
Hi, Kate. I've always added a teaspoon of apple cider vinegar to a cup of milk to make buttermilk. Just an FYI.
Posted by: Dolores | February 24, 2009 11:49 AM
You are right. Icing/powdered sugar does dress things up. I love the idea of vanilla in pancakes. It never occurred to me. to add it. Thank you for leaving a comment on my blog :)
Posted by: rhyleysgranny | February 25, 2009 8:38 AM
I just made these. The consistency was weird, like a crepe. Did anyone else make them and have the same experience?
If you're talking about the Blue Moon 'cakes, they are thin, but shouldn't be crepe-y. I think the freshness of the baking powder and the heat of the griddle are key on this one.
Posted by: C | February 26, 2009 1:23 PM