Fat Super Pancake Tuesday!

It’s Mardi Gras, and we all know what that means: PANCAKES!

No, I don’t mean booze or beads—I mean pancakes. My wife and I have a tradition of pancakes for supper on Fat (or Shrove) Tuesday. The day is a time to "live it up" before the beginning of the penitential season of Lent.

So, how do pancakes fit into the equation of irrational exuberance? The reasons (and an excellent pancake recipe) follow below the cut.

The tradition of eating pancakes comes from simple necessity. The older observance of Lent in the West stipulated that eggs, butter, and milk can’t be eaten throughout the season. (This is also where the fat from Fat Tuesday came from.) So, instead of having all those perishable goods go to waste, people would have large pancake suppers in order to use up all these precious commodities.

Considering today is also "Super Tuesday," no mere pancake will do. We’re having a SUPER PANCAKE, a German variety called pfannkuchen. I’ve adapted a recipe found on Recipezaar for our own use. It’s pretty simple and it makes a rich tasty meal—be it breakfast, lunch, or dinner.   

Pfannkuchen (German Super Pancake)

3 eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup milk
7 tablespoons butter
2 tart apples
1 lemon
2 tablespoons granulated sugar
1/2 cup confectioners’ sugar (for sprinkling)

1. Preheat your oven to 425°F.
2. Purée the eggs, flour, salt, nutmeg and milk in a blender until smooth.
3. Heat 3 tablespoons of the butter in a heavy 10-inch cast-iron skillet until it begins foaming. Pour the batter into the skillet and put the skillet on the top rack of the oven. Bake until edges are browned and crisp, about 20 minutes.
4. Meanwhile, quarter, core and peel the apples and slice them thinly. Zest and juice half of the lemon. Dump the juice and zest over the apples, and mix well.
5. Heat the remaining butter in another large skillet. Sprinkle with sugar, and sauté over high heat until apples are browned.
6. Spread the apples over the pancake and sprinkle with the confectioners’ sugar.

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  1. by Amanda

    On February 6, 2008 at 11:37 am

    YUM! this sounds awesome.