In lil old England, last Tuesday we celebrated our yearly thing called “pancake day”. It wasn’t originally intended as a dedication simply to pancakes, but it’s what it has become and so it’s what I shall focus on.
I normally make a traditional thin pancake, with lemon and sugar. I do love that, but this year I went ALL OUT.
Last weekend, I went for lunch at a place called “The Diner” (I’ll write more on that tomorrow), and on the menu were “Red Velvet Pancakes”;a beaut American favourite, yet something I had never experienced. Of course, I’ve eaten red velvet in plenty of other forms (mostly cupcake), but the idea of a pancake blew my mind.
Seeing as it was pancake day this week, I decided to leave it for lunch and attempt to make it myself this week. You know what, I think I did a damn good job of it.
Sift together first 6 ingredients into a large bowl. Whisk together buttermilk and next 3 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Sweet Cream-Cheese Butter.
Note: When using a griddle, heat it to 350°.
Tip: For tender pancakes, don’t overmix the batter; it should be lumpy.
I think my main mistake is one I make far too often; my eyes are far bigger than my belly. I made around 8, and stacked them, so unsurprisingly I could only eat about half of them.
They’re so good though, and if I have the option to eat at the Loveless Cafe I am going to jump on them.
What did you make on pancake day?