The Lenten fasting emphasized eating simpler food and refraining from food that would give pleasure. In many cultures, this means no meat, dairy, or eggs. However, with new doctrine, and our ever growing palette and food-centric lifestyles, Lent has transitioned more into just avoiding meat on Fridays (along with the optional personal “sacrifice”), replaced with Fish Frys and Pancake Dinners… but I digest…
While today is slowing morphing away from it’s more religious roots, Pancake Day originated as a medieval Christian equivalent of “Fat Tuesday”.
The day precedes Ash Wednesday, when items such as eggs, sugar, and fat were traditionally restricted.
Today is about Pancakes! Have a pancake race! Have a pancake flinging contest! Call your friends and have a pancake cook-off!
If you’re going to go big and indulge, give the made-from-scratch recipe below a go! Original recipe can be found HERE.
Red Velvet Pancakes With Cream Cheese Glaze
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings (3 pancakes each)
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 tablespoon cocoa powder
1 teaspoon salt
1/4 cup milk
8 ounces buttermilk
4 tablespoons butter, melted and cooled slightly
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 teaspoons red liquid food coloring
Extra butter or nonstick cooking spray
For Cream Cheese Glaze:
4 ounces low-fat cream cheese, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1 tablespoon milk, if needed
1. Preheat a griddle to medium-high heat. In a bowl, use a whisk to combine the flour, sugar, baking powder, cocoa powder and salt. Set aside.
2. In a separate bowl, whisk the eggs, then add the milk, buttermilk, butter, vanilla extract, white vinegar and food coloring, whisking to combine completely. Stir the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix.
3. Brush a little butter or spray nonstick cooking spray on the hot griddle, and spoon batter into the desired sized pancakes. Cook until bubbles form in the batter, the edges are dry and the underside is lightly brown, about 5 minutes, then flip over and cook the other side 1 to 2 minutes more. Repeat as needed until all of the batter is used.
4. As pancakes cook, make the cream cheese glaze: In a small bowl, use a fork to stir together the cream cheese, powdered sugar and vanilla extract. Add a little milk if needed to make a glaze that has a thin enough consistency to drizzle.
5. To serve, stack three pancakes on a plate and drizzle cream cheese glaze over them.
Pancake fun & facts!
The international pancake race between towns
About.com-Catholicism’s article on Pancake Day