With the approach of Shrove Tuesday on Feb. 25, tradition calls for the meal to be comprised of pancakes, using all the oil, eggs and butter in the house in preparation for the observance of Lent.
This week’s recipes offer some suggestions for using some of the ingredients that many will give up for Lent.
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Buttermilk Pancakes
2 large eggs
1 tbsp. sugar
1 1/2 cups buttermilk
1 tsp. baking soda
1 cup or more all-purpose flour
3 tbsps. vegetable oil
Beat eggs with sugar then add the buttermilk and stir. Mix flour with soda then add to egg mixture and beat. Batter will be lumpy. Stir in vegetable oil and mix.
Heat an electric frying pan on medium heat until a drop of water rolls off. Using a paper towel, lightly grease the pan with some vegetable oil.
Spoon batter into pan by the tablespoon. Cook until it appears batter is full of holes. Turn over and cook other side until both sides are lightly browned and centre is firm. Serve with homemade syrup. Makes 12 small pancakes or seven large ones if using a larger griddle.
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Fluffy Pancakes
1 1/2 cups all-purpose flour
2 tbsps. sugar
1 tbsp. baking powder
3/4 tsp. Kosher salt
1 1/4 cups milk
1 large egg
4 tbsps. butter, melted
1 tsp. vanilla extract
more melted butter
Whisk flour, sugar, baking powder and salt in a bowl.
Warm milk until lukewarm.
Whisk milk, beaten egg, melted butter and vanilla until combined.
Heat large skillet on medium heat until a drop of water on the surface dances around and evaporates.
Make a well in the centre of the flour mixture and pour in milk mixture. Use a fork to stir until large clumps of flour disappear. Do not over mix. Batter should be thick.
Lightly brush the hot skillet with some melted butter. Use 1/4 cup measuring cup to spoon batter onto skillet. Gently spread into 4 inch circles.
Cook about 2 minutes util edges look dry and bubbles start to appear. Turn over and cook another 1-2 minute or until lightly brown and centre is firm.
Serve with warm syrup, butter and berries. Makes 7-8 pancakes.
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German Potato Pancakes
2 eggs
2 tbsps. flour
1/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
6 medium potatoes, peeled and shredded into cold water
1/2 cup finely chopped onion
1/4 cup vegetable oil
Beat together eggs, flour, baking powder, salt and pepper. Mix in onion. Drain potatoes and pat moisture away with a paper towel. Add potatoes to mixture.
Heat oil in large skillet over medium heat. In batches, drop tablespoons of mixture into skillet. Press each to flatten. Cook 3 minutes on each side or until browned and crisp. Drain on paper towels.
Serve with syrup, plain sour cream or sour cream that has been flavoured with maple syrup.
Joyce Walter can be reached at ronjoy@sasktel.net
