Pancake Day!

This month on Tuesday 13^th of February, saw us acknowledging  Shrove Tuesday, aka “Pancake Day”!

Shrove Tuesday is a widely celebrated festival observed in various countries worldwide. It occurs on the Tuesday preceding the commencement of Lent, a period of approximately six weeks leading up to Easter. During Lent, individuals traditionally refrain from indulging in certain luxuries, symbolizing the forty days Jesus spent fasting and praying in the desert. The date of Shrove Tuesday varies annually, consistently falling 47 days before Easter Sunday, always on a Tuesday.

Historically, Anglo-Saxon communities engaged in the practice of confession, seeking absolution for their sins, a ritual known as being “shriven.” The tolling of a bell signaled the call to confession, earning it the moniker “Pancake Bell,” a custom that endures to this day.

Shrove Tuesday represents the final opportunity to consume eggs and fats before the Lenten fast begins, with pancakes emerging as a popular choice for utilizing these ingredients.

In light of this, I have compiled some simple, healthy and delicious pancake recipes for you to try! Because…. who doesn’t love pancakes?! (especially our little ones!).

Mixed Berry Pancakes

Ingredients:

• 2 cups self-raising flour, sifted
• 1/4 cup caster sugar
• 4 egg whites
• 1 cup reduced fat milk
• 1/3 cup no-added-sugar vanilla yogurt
• 1 2/3 cups (250g) mixed frozen berries, thawed
• Canola oil cooking spray
• 1/2 cup maple syrup

Method:

1. Place flour in a large bowl. Stir in sugar. Place egg whites, milk and yogurt in a bowl. Whisk to combine. Make a well in the center of the flour mixture. Add egg white mixture. Stir until almost smooth. Set aside for 10 minutes.
2. Fold 1 cup of berries through the batter. Lightly spray a non-stick frying pan with oil. Heat over a medium-low heat. Using 2 tablespoons of batter per pancake, cook pancakes for 2 minutes or until bubbles appear on the surface. Flip and cook for 1-2 minutes or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining batter.
3. Divide pancakes between plates. Top with remaining berries and drizzle with maple syrup. Serve immediately.

Zucchini Pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp maple syrup (plus more for drizzling)
• 2 large eggs
• 1 1/2 cups milk (dairy or non-dairy)
• 1 1/2 tsp vanilla extract
• 1 cup shredded zucchini, strained of excess moisture (roughly 1 large zucchini)
• optional: 1/3 cup chocolate chips
• oil for greasing pan (butter or coconut oil)

Method:

1. Heat up a large frypan over low-medium heat. You want the pan to be evenly warm before you add the batter.
2. In a large bowl combine flour, baking powder, cinnamon, and salt.
3. In a separate bowl combine maple syrup, milk, eggs and vanilla extract.
4. Slowly add wet ingredients to dry ingredients until just incorporated. Stir in shredded zucchini and chocolate chips (if using).
5. Add 1/2 tbsp of butter or oil until melted in frypan.
6. Using a 1/4 cup scoop batter onto pan making sure not to overcrowd.
7. Cook on low-medium for 3-5 minutes or until all bubbles have popped and then flip pancakes and cook for 1-2 minutes on the other side.
8. Remove from skillet and keep warm in the oven while cooking remaining pancakes. Be sure to add in 1/2 tbsp of butter or oil each time you add new batter.
9. Top with choice of toppings and maple syrup.

Banana Oat Pancakes for Babies & Toddlers

Ingredients:

• 3/4 cup rolled oats (or oat flour)
• 1 large very ripe banana
• 1 large egg
• 1/2 cup whole milk/plant-based milk/breastmilk

Method:

1. Add your rolled oats to your blender and blend until it forms a flour. (Alternatively, skip this step if you purchased store-bought oat flour).
2. Add your banana, egg and milk to the oat flour and blend until smooth in the blender. If you don’t have a blender and/or are using store-bought oat flour, mash your banana with a potato masher or the back of a fork and then mix with oat flour, egg and milk.
3. Heat up a non-stick frypan over medium heat and add butter or coconut oil to pan. Pour a little dollop of batter from the blender or use a spoon to form miniature pancakes (or full-size for older kids or if cutting into finger foods).
4. Cook for 2-3 minutes or until all bubbles have popped. Flip pancakes with a spatula and cook for 1 more minute.

Pumpkin Pancakes

Ingredients:

• 1½ cups all-purpose flour, spooned into measuring cup and leveled off
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground allspice
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup puree pumpkin can (such as Libby’s)
• 3 tablespoons unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 3 tablespoons maple syrup, plus more for serving
• Vegetable oil, for cooking

Method:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
2. In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
3. Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or whipped cream.

3-Ingredient Banana Pancakes

Ingredients:

• 2 medium-to-large ripe bananas
• 4 large eggs
• ½ cup whole wheat flour or buckwheat flour or ⅔ cup oat flour
• Optional flavor/nutrition boosters: ½ teaspoon ground cinnamon, up to 2 tablespoons hemp hearts and/or ground flaxseed, up to ¼ teaspoon salt
• Butter or coconut oil, for cooking

Method:

1. In a medium mixing bowl, mash the banana with a large fork until it’s shiny and mostly smooth. Add the eggs and whisk until the eggs are evenly incorporated into the banana.
2. Add the flour and any optional boosters. Gently stir until combined.
3. Heat a large frypan to a medium-high heat and add in butter or oil and coat the base of the pan.
4. Scoop ¼ cup batter onto the pan, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.
5. Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter and dialing down the heat if the pancakes are turning dark on the outside before they are cooked through on the inside.
6. Serve immediately.

That’s all from Miss Shanny in the kitchen.

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