Tuesday, March 8, 2011

Shrove/Fat/Pancake Tuesday

Shrove Tuesday, also known as fat Tuesday or pancake Tuesday has came out of nowhere for me ever since I went off to school and no longer live at home. Every year my Dad usually made us pancakes for breakfast, always to my Mom's dismay as that was her (now ruined) idea for dinner. Traditionally this day exists to have one more glutonous day, using up fat, dairy and sugar before Lent begins, where one is not supposed to receive pleasure from food. As a kid and teenager I always gave up chocolate and chips (my two vices) for lent. I have not given up anything for Lent in a while but as spring (and summer) nears I tend to try and eat a bit better anyway. I will still be celebrating pancake Tuesday, but thanks to this recipe, not fat Tuesday.

This pancake recipe is adapted from my go to recipe for Healthy Spelt Pancakes for One from Oh She Glows, and is not an overly sweet or rich pancake. The recipe is so simple, versatile, and nutritious. I also happened upon an article from the Globe and Mail that was rather timely. It suggested to whip egg whites to achieve fluffiness instead of using baking soda. I usually add an egg to the OSG recipe so I thought I would try this egg whipping idea a try.

Raspberry Spelt Pancakes adapted from Oh She Glows

1/2 cup spelt flour
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 cup soy milk (any milk really)
1 tsp vanilla
1/2 cup frozen raspberries, defrosted
1 egg

1. Wisk together spelt flour, cinnamon, and baking powder.
2. Beat egg with electric mixer until foamy (~ 1 min).
3. Mix together milk and vanilla. Add to dry ingredients, mixing until just combined. Add raspberries and mix in.
4. Fold in egg until combined.***
5. Ladle onto hot greased pan. Flip once bubbles no longer close when popped.

Makes: 4-5 pancakes.

*** Ok, so here is the deal. The whipped egg ended up thinning out the batter tremendously, which means I had to add some more flour (~1/8 to 1/4 cup) at this point. I do not recommend whipping the egg for this recipe, and just mixing it in with the wet ingredients.

 
The pancakes were very thin and did not have much fluff. Maybe the tip on Globe and Mail only works with your standard pancake recipe. This is not your standard pancake. I think I will stick to my usual method. Since these are not overly rich, I suggest you be creative with the toppings.

Topping Ideas:
1 small banana, sliced
1 frozen banana, processed into banana soft serve
maple syrup
peanut butter
nuts

I topped mine with banana soft serve and peanut butter. 


Since they were so thin I bet this would make a great crepe batter recipe. I have never looked into how crepe batter is made so this is really just a guess.

While I didn't celebrate fat Tuesday with this recipe, the gigantic cinnamon buns that my professor brought to class today surely made it a traditional fat Tuesday. On that note, you may not see any cookies, cakes or treats on the blog for the next..oh...40 days. You will see a new pasta recipe coming up in the next couple days though.

I hope everyone enjoyed some pancakes today!

1 comment:

  1. You truly amaze me Danielle in your love of Cooking and trying new things...I got to make my Pancakes for dinner just like I have always wanted to but they were certainly not as good as yours

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