Today is Shrove Tuesday, or Mardi Gras, or in more laymen terms, International Pancake Day. Before Ash Wednesday, or entering into the lent period before Easter, people traditionally eat a lot of fatty and rich foods to get their fill before fasting. :) In old and almost forgotten Romanian tradition, the day is called "Lăsata Secului", which roughly means the Descending of the dry-out, sort-of like nightfall descending but instead of night you have "sec", aka dry-out, barrenness. Brace yourselves for lent, in other words :). Also, in many parts of the world, it's traditional to eat pancakes specifically, not just rich foods (the Romanian version of the holiday also features pancakes as central).
So I thought this just might be a good opportunity to share with you my ground recipe for American pancakes. The quick guide to the fluffiest American pancakes possible. :)
An American pancake is somewhat opposed to the larger and much thinner French-style crepes (European pancakes) and their charm lies precisely in their fluffiness. :)
There is much room to improvise starting from these. I can think of various things to put inside the batter and various things to top them with. I'll leave it up to everyone to find their favorite fillings/toppings. Meanwhile, if you were wondering how to fluff up your pancakes and mornings, here's a good start.
P.S: After making a batch of unfilled, basic pancakes, just like the ones above, I usually simply serve them with some berry jam and a little cream. ;)
Recipe source: here.
Last year: Mexican hot chocolate.
Two years ago: Three cheese pasta with bell peppers and cranberries.
Three years ago: Blue skies cocktail (Blue curacao milk), Fastest home-made crackers (Romanian sărățele) and Oeufs Cocotte (French baked eggs).
Ingredients (serves 3-4 people):
- 135 g flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 130 ml milk
- 1 egg
- 2 tablespoons melted butter, plus some extra for cooking
Sift the flour, baking powder, sugar and salt in a large bowl. In a separate bowl, mix the egg, milk and butter until even. Pour over the flour and mix well with a fork until you have an even batter. Let the batter rest for 2-3 minutes.
Heat some butter in a frying pan and add large spoonfuls of batter in it. Fry them until bubbles appear on the surface, then flip them over. You will have to fry them for 1-2 minutes per side. If you fry them more than that you'll lose some of the fluffiness, and we wouldn't want that now, would we? :)
Keep frying them until all the batter is gone. Stack them high and serve warm, with your favorite topping.
They're done, dig in! :)