Mardi Grad concluding ushers in the Lenten Season. Traditionally, Shrove Tuesday is known as Pancake Day.
Stateside, this week of February 19-25
is dedicated as National Pancake Week.
Pancake batter can be standard…fluffy…buttermilk…buckwheat.
Assorted add-ins depend on creative whims. Yogurt, creme fraiche, fresh fruit.
As usual, the Menu Shoppe has it covered…creative “finds”.
Whether craft a pancake buffet for breakfast or brunch specials.
Bread Pudding Pancakes
A custard-like texture makes these unique.
…and because Fat Tuesday IS Shrove Tuesday…jazz it with some hard sauce.
2 cups whole milk
2 large eggs, beaten to blend
3 tablespoons butter, melted
3/4 cup all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
Bourbon Hard Sauce
Stir flour, sugar, baking powder and salt in small bowl to blend. Place bread in large bowl and add milk. Let stand until bread is very soft and beginning to fall apart, stirring mixture occasionally, about 15 minutes. Add flour mixture to bread mixture and blend. Mix in eggs and 3 tablespoons melted butter. Let batter stand 15 minutes.
Preheat oven to 300°F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on surface and bottoms are brown, about 2 minutes. Turn pancakes over–cook until cooked through and brown on bottom, about 2 minutes longer. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, adding more butter to skillet as needed. epicurious.com/recipes/food/views/Bread-Pudding-Pancakes
Bourbon Hard Sauce
courtesy of Commander’s Palace, New Orleans
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon
**or substitute whiskey or rum…or Long Island Iced Tea
For other creative rendition…try this…
1⁄4 cup sugar
1 1⁄2 cups milk
2 tbsp. butter, melted–plus additional butter for frying
1 egg, lightly beaten
1 cup flour
2 tsp. baking powder
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground ginger
1⁄4 tsp. salt
Place quinces, sugar, and 1⁄2 cup water in a medium saucepan. Cover and simmer over medium heat until quinces are tender and liquid has almost entirely evaporated, 30–40 minutes. (Quinces will scorch if water evaporates too quickly–check occasionally and add more water if necessary.) Transfer quince mixture to a food processor and purée lightly so that mixture remains chunky. Allow to cool. Place quince purée in a large bowl and stir in milk, melted butter, and egg. Sift together flour, baking powder, ginger, cinnamon, and salt, then add to quince mixture. Stir just until blended. Melt a small amount of butter in a skillet over medium heat. (Cook pancakes in batches, melting more butter in skillet as you go.) Pour about 2 tbsp. batter in skillet for each pancake, allow room for batter to spread, and cook until bubbles appear, about 3 minutes. Turn and cook until brown, about another 3 minutes. Dust with confectioners’ sugar and serve.
…and just because it is–nearly springtime, here’s a lighter sweeter rendition
Banana Pancakes with Caramel-Banana Syrup
1/2 cup (1 stick) butter, melted, divided
3/4 cup (packed) golden brown sugar, divided
1/4 cup water
1 teaspoon vanilla extract
2 cups self-rising flour
2 cups buttermilk
2 large egg
Cut 2 bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat. Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter. Preheat oven to 200°F. Heat griddle over medium heat–brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet–place in oven to keep warm.
Serve pancakes with caramel-banana syrup.
…and for something entirely unique…
Rooibos Brulee Pancakes
2 cups boiling water
2 cups pancake mix of choice
1/4 cup butter, or as needed
1/4 cup brown sugar
1/2 cup pecan halves (optional)
Steep rooibos tea bags in the water for 5 minutes–remove tea bags and allow tea to cool.
Heat a skillet over medium-low heat until a drop of water on the surface sizzles for a moment before disappearing. Whisk together 1 1/2 cups cooled tea with the pancake mix. Melt 1 teaspoon butter in the center of the skillet. Place 4 to 5 pecan halves into the melting butter. Pour about 1/3 cup pancake batter directly over pecans and butter. Sprinkle 1/2 tablespoon brown sugar over the top of the pancake, and add another thin pat of butter over the sugar.
When the edges of the pancake appear dry and bubbles form on the top, turn and cook until lightly browned, about 40 seconds. Remove from pan–add any melted sugar from the pan to the top of the pancake. Repeat with remaining batter, butter, pecans, and sugar.
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