Tomorrow is Shrove Tuesday; also known as Mardi Gras (Fat Tuesday), or as I know it, Pancake Tuesday. In Christian tradition it is the last day before Lent, which is the season of reflection leading up to Easter. Not growing up in a Catholic tradition, I don’t remember as much significance being placed on giving something up for Lent, but I do remember Pancake Tuesday. I eventually learned that Shrove Tuesday was the day to use up all the rich foods in your house – such as milk, eggs and sugar – in preparation for living more simply throughout Lent. And one of the easiest ways to use up milk, eggs, and sugar is to make pancakes!
In honour of this occasion, I decided to find a pancake recipe that would truly reflect the richness of the day. I have a great bread cookbook that has many pancake recipes, and I found one with this description: “These cakes share the luxury of a full cup of sour cream and four eggs. They are outstanding!” So really, I felt an obligation to try this rich recipe, to make sure it was worthy of sharing with you here for your own Pancake Day. And it is most definitely worthy. I hope you will enjoy them!
Sour-Cream Pancakes
Sift together and set aside:
- 1 c unbleached all-purpose flour (I used 1/2 c all-pupose and 1/2 c whole wheat)
- ¼ c sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
In a large bowl, beat:
- 4 eggs
Blend into beaten eggs:
- 1 c sour cream
- ¼ c milk
Add dry ingredients to the sour-cream mixture, stirring only until dry ingredients are moistened. Batter will be lumpy; it is all right. Bake on a lightly greased preheated griddle at 375F, turning only once. Serve warm with butter and cinnamon sugar. Makes 12 4-inch pancakes.
We had ours with bananas, homemade strawberry sauce, and ginger syrup. Yum!
