Pancakes are one of the most common breakfast and a crowd favorite. This love for pancake is so great that it was turned into a holiday being celebrated annually every 26th of September in the United States named as National Pancake Day. However, this Pancake Day is also being celebrated in other countries every year on a Tuesday before Ash Wednesday which can either be on February or March.
In UK, Ireland, Australia and Canada, this holiday is known as Pancake Day, Pancake Tuesday or Shrove Tuesday. Shrove Tuesday is part of Shrovetide, the period of preparation for the start of Lent. In other countries, this holiday is known as Mardi gras or Fat Tuesday. This day is the last day where people can eat rich and fatty foods before the start of 40 days of Lent or fasting period.
The specific custom of eating pancakes during Shrove Tuesday dates back to the 16th century. Pancakes were commonly served and eaten on this day because it was a way to use up rich foods like eggs, butter, milk, and sugar. They cooked and ate it before Ash Wednesday because these ingredients were not allowed during the fasting season.
However, you do not need a reason to eat pancakes. Holiday or not, you can eat this staple breakfast wherever or whenever you want. This recipe guide from Chef Matty Matheson of Munchies will walk you through and help you to be able to make the fluffiest pancakes ever.
Before you begin frying your pancakes, these are the list of ingredients that you will need.
2 cups All-Purpose Flour
3 tablespoons granulated sugar
1 teaspoon baking powder (this is the magic powder that will make the pancake fluffy)
1 teaspoon baking soda
A pinch of salt
2 tablespoons melted butter
4 eggs, yolks and whites must be separated
2 cups buttermilk (Substitute: Regular milk + 1 tablespoon white vinegar)
Oil or grease for frying
Maple syrup, Pancake syrup, Honey or Chocolate Syrup
- First, separate the dry from the wet ingredients. Then start combining the dry ingredients. For the flour, you will need to sift it first to prevent lumps forming in your pancakes.
- Add in the sugar, sifted baking powder and baking soda plus a pinch of salt. Whisk them together and set aside.
- For the wet ingredients, melt the butter in low heat and leave it to cool. Then, separate the egg yolks from the egg whites and set aside. Next, whisk the egg whites until fluffy and pour in the buttermilk.
- In a separate bowl, stir the egg yolks and add a little bit of sugar. Add in the cooled melted butter a little at a time. Don’t add your butter while still hot or it will cook the eggs. Then slowly mix the egg yolk mixture into the egg white mixture.
- Combine the dry ingredients and the wet ingredients while whisking slowly in order to prevent lumps from forming. Whisk until fully incorporated but do not over mix or it will make the pancake flat. Let sit on the refrigerator for 10 minutes.
- Heat the skillet over medium-high heat and generously oil or spray with non-stick spray. Using a ladle or a large spoon, scoop up a portion of batter into the skillet. Do not touch or press the pancakes. Just leave it to cook and wait for the bubbles to form or for the side to brown. Once bubbles start forming in the middle or the sides start to brown, it is now time to flip the pancakes. Turn over the pancakes only once and let the other side cook.
- Lastly, decorate your pancake with the toppings of your choice. Pancake is quite versatile that is why options are endless.
Young or old, almost everyone likes pancakes. Pancakes are simple and easy to make. It is also delicious and flexible. You can skip the butter and swap soymilk for buttermilk to make a vegan pancake. You can also substitute gluten-free flour for all-purpose flour to make gluten-free pancakes. Aside from topping choices, there are a number of different ways to make pancakes that is why it is a breakfast option for everyone.