Many of you will have gathered in church or community halls last week for a pancake supper. It marked Shrove Tuesday, of course, and the beginning of Lent.
Shrove Tuesday is actually an ancient feast that dates back centuries when Christian households would clear out what little fat remained in their larder after a long winter – lest they be tempted to indulge during the next 40 days to overeat. The word “Shrove” comes from “shriving bell” which was rung to remind people to come to church.
I love pancakes, but I admit I’ve sometimes been tempted to buy pancake mixes to get them “just right.” Making a really good pancake takes some practice and know-how. Here’s advice shared with me over the years for making excellent homemade pancakes. Stir all the dry ingredients together first. Then combine all the wet ingredients. Then mix the two together, but never stir the batter too vigorously as you do. Too hard a stir develops gluten in the flour, and will make a stiffer, less fluffy pancake.
A couple of other helpful tips include letting the batter relax a bit and using some 7-UP as a liquid in the mix. The bubbles in 7-UP add additionally desired airiness to pancakes. After all that, don’t be tempted to press on the pancakes as you cook them. It compresses all the tiny air pockets, leaving you with flatter, rubbery pancakes.
Oops! The doughnut recipe we printed Feb. 26 in our recipe swap (page 29) does not need five cups of eggs. It requires five eggs.
We always love hearing from readers and look forward to receiving more of your recipes for this Recipe Swap. Send us your favourite recipes and we’ll publish them here.
We look forward to hearing from YOU!
1 c. milk
1/2 c. cooked pumpkin
1 tbsp melted butter
2 tbsp. sugar
Here’s a couple of extra-special pancake recipes enjoyed at our house over the years.
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1/2 tsp. salt
1 c. flour
2 tbsp. sugar
1/2 tsp. each cinnamon, nutmeg and ginger
1/4 c. canola oil
In small mixer bowl, beat eggs on high speed 5 minutes or until thick and lemon coloured. Add pumpkin and melted butter. Mix dry ingredients together then add to pumpkin mixture. Pour batter by tablespoons onto medium-hot ungreased griddle. Bake until puffed and bubbles begin to break. Flip.
BUTTERMILK AND APPLESAUCE PANCAKES
1 c. flour
1/4 tsp. salt
1-1/2 tsp. baking powder
1 tbsp. melted butter
1/2 c. butter milk
1/2 tsp. vanilla
1-1/4 c. applesauce
Sift dry ingredients together. Combine butter, buttermilk, vanilla and applesauce. Beat egg and add to wet ingredients. Spoon batter onto heated frying pan. When pancake edges are lightly browned, flip.