Shrove Tuesday or Pancake Tuesday is less than a week away so it is time to look up different ways to make pancakes, using up supplies of eggs, milk and fats before the Lenten season.
An old-time cookbook offers some helpful recipes to prepare pancakes at home. They are extra-special when served with chokecherry syrup.
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Traditional Pancakes
- 1 1/4 cups flour
- 2 tbsps. sugar
- 2 tsps. baking powder
- 1/2 tsp. salt
- 1 egg, beaten
- 1 cup whole milk
- 1 tbsp. oil
Combine flour, sugar, baking powder and salt. Separately combine the beaten egg, milk and oil. Add all at once to the dry ingredients, stirring until blended. This mixture will be slightly lumpy.
Pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook until golden brown then flip to cook the other side. Keep warm and serve with a heated syrup or a favourite jam.
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Griddle Cakes
- 1 cup self-rising flour
- 1/2 tsp. salt
- 1/4 cup margarine
- 1/4 cup lard
- 1/8 cup washed currants
- 1/4-1/3 cup milk
Combine salt and flour. Mix in lard and margarine. Add currants and mix to a moderately stiff dough using the milk.
Roll out thin then cut into rounds. Bake on a hot griddle or in a frying pan. Brown on one side, turn and repeat. Serve hot with butter and syrup.
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Whole Wheat Pancakes
- 1 egg, well beaten
- 1 cup buttermilk
- 3 tbsps. brown sugar
- 3 tbsps. softened margarine
- 1 1/4 cups whole wheat flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
Beat egg until light. Add buttermilk, brown sugar and margarine. Combine dry ingredients and then add egg mixture. Beat just enough to make a smooth batter.
Heat griddle and brush lightly with oil. Drop batter by tablespoons and bake until golden brown on bottom and bubbling. Turn and cook on other side. Makes 12 pancakes.
Serve with butter, jam and syrup or top a stack of pancakes with fresh fruit and whipped cream, if desired.
Joyce Walter can be reached at ronjoy@sasktel.net
