(Photo by waytru @ flickr.com)
Today is Shrove Tuesday, the last Tuesday before Lent. Pancakes on this day were tradition in our home while I was growing up…not so much any more. :) A little history, from Wiki:
“The word shrove is the past tense of the English verb shrive, which means to obtain absolution for one’s sins by way of Confession and doing penance. Thus Shrove Tuesday gets its name from the shriving that English Christians were expected to do prior to receiving absolution, immediately before Lent begins.
Shrove Tuesday is the last day of “shrovetide”, the English equivalent to the Carnival tradition that developed separately in countries of Latin Europe. The term “Shrove Tuesday” is no longer widely known in the United States outside of Liturgical Traditions, such as the Lutheran, Episcopal, and Roman Catholic Churches. Because of the increase in many immigrant populations and traditions since the 19th century “Mardi Gras” is much more widely-used.
The festival is widely associated with the eating of foods such as pancakes, and often known simply as Pancake Day, originally because these used up ingredients such as fat and eggs, the consumption of which was traditionally restricted during Lent.”
“When the Sun is shining on Shrovetide Day, it is meant well for rye and peas.”
“Thunder today foretelleth wind, store of fruit, and plenty.”
“So much Sun as shines on Shrove Tuesday, so it shines all Lent.”
This is the recipe that I’ve used for Buttermilk Pancakes for many years, passed to me by my Mom. I’m not sure if we’ll have pancakes today or not — we’re trying to stick to a lower carb diet right now, but I urge you to try this recipe next time pancakes are on your menu. It is easily halved.
* 3 cups all-purpose flour
* 3 tablespoons white sugar
* 3 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon salt
* 3 cups buttermilk
* 1/2 cup milk
* 3 eggs
* 1/3 cup butter, melted
 Heat a lightly oiled griddle or frying pan over medium to high heat. Pancakes should be cooked on a very hot griddle — hot enough to brown, but not burn.
 In a large bowl, combine all dry ingredients. In a second bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until just before you are ready to put in pan.
 Pour the wet mixture into the dry mixture, using a fork to blend, just until mixed. Do not over stir. With a ladle or measuring cup, pour the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown until bubbles appear on top surface, then flip and cook on other side.
Serve hot with butter and traditional maple syrup, or fruit topping and a daub of whipped cream, which is my preference. Yum! Light, fluffy, and delicious.