Celebrated in Australia, Europe and areas in Canada, Mardi Gras—otherwise known as Fat Tuesday—has simply come to be known as Pancake Day. A day where children, and those of us who are “children-at-heart”, are allowed to eat pancakes at breakfast and at dinner. Traditionally made to be a thin crepe, we’re sharing some of our favorite pancake recipes around the world, no matter your nutritional—or dietary—preferences.
Crepe with Lemon + Sugar
1 cup of all purpose flour
1/2 cup water
2/3 cup milk
1/4 teaspoon of sea salt
2.5 tablespoons of melted butter, plus more for the pan
1 teaspoon vanilla extract
In a large mixing bowl, whisk together the: water, milk, eggs and vanilla extract. Melt the butter and let cool for a moment. Gradually add the butter to the mixture, stirring constantly.
In a separate bowl, mix flour and salt. Slowly combine the wet mixture into the dry mixture, constantly mixing. Whisk until the consistency is light and liquid.
GDV tip: Use sliced lemons and sugar to serve.
1 ripe banana
1/4-1/3 cup gluten free rolled oats
pinch of salt
pinch of cinnamon (optional)
Maple toasted pecans
Peel the ripe banana and place in a ripe mixing bowl. Proceed to mash the banana until it’s a pasta type of texture.
Add the 2 eggs and mix together. Pour in the dry ingredients (oats, salt + cinnamon) and mix until combined and smooth.
Use a non-stick pan or add a small spoonful of coconut oil to a regular pan and turn on to medium heat. Pour about 1/4 cup of mix into the pan and let the pancake cook for 2 minutes. Flip the pancake and cook the other side for 45 seconds.
Enjoy on it’s own, with maple syrup, or any of the toppings we recommend!
Buttermilk Pancakes By Paula Deen
2 cups of all purpose flour
2 teaspoons of baking powder
2 teaspoons of baking soda
3 tablespoons of granulated sugar
1 teaspoon of kosher salt
2 cups of buttermilk, more or less
2 tablespoons of butter, melted and cooled, plus more for the skillet
2 large eggs
1 teaspoon vanilla extract
Whisk together the dry ingredients; set aside. Combine 1 cup of the buttermilk with 2 tablespoons of melted butter and the eggs. Add the buttermilk mixture to the flour mixture. Gently combine, adding vanilla extract and additional buttermilk as needed. Mixture should be fairly thick and lumpy, but pourable; avoid overmixing.
Heat a griddle (365 degrees F) or non-stick skillet over medium high heat, add additional butter, non-stick spray or cooking oil to the pan. Spoon 1/3 cup measure of batter onto pan leaving at least 1/2 inch between each. When pancakes begin to bubble up and edges appear to be dry, turn over to brown the other side. Repeat with remaining butter and batter. Serve immediately with additional butter and warmed syrup.
ricotta hotcakes with honeycomb toffee butter by Bill Granger
1 2/3 cups whole-milk ricotta cheese (about 13 3/4 ounces)
1 cup whole milk
5 large eggs, separated
1 1/4 cups all-purpose flour (about 5 3/8 ounces)
1 1/4 teaspoon baking powder
1 teaspoon kosher salt
Unsalted butter, for greasing griddle
2 large bananas, sliced
1 cup crushed honeycomb toffee
1 cup honeycomb toffee pieces
1/2 cup unsalted butter (4 ounce), softened
1 tablespoon honey
1/4 teaspoon kosher salt
Step 1 Make the honeycomb butter
Process toffee pieces in a food processor until very finely ground, about 30 seconds. Add butter, honey, and salt. Process until blended, about 30 seconds. Transfer butter mixture to a large sheet of plastic wrap, and roll into a 5-inch-long, about 1 1/2-inch-wide log. Chill at least 2 hours or up to 2 weeks.
Step 2 Make the hotcakes
Whisk together ricotta, milk, and egg yolks in a medium bowl. Sift together flour, baking powder, and salt in a large bowl. Whisk ricotta mixture into flour mixture until combined. Beat egg whites at medium speed with a mixer until stiff peaks form, about 3 minutes. Fold beaten egg whites into ricotta mixture in 2 batches until just combined.
Heat an electric griddle to 375°F or a large stainless steel skillet over medium-low. Lightly grease with butter. Working in batches, spoon 1/3 cup batter per pancake onto griddle. Cook until tops are speckled with bubbles and sides look set, 5 to 6 minutes. Flip and cook until golden brown, 5 to 6 minutes; remove pancakes. Wipe griddle; repeat with remaining batter.
To serve, divide hotcakes into 4 stacks; top each stack of hotcakes with 1/2 cup banana slices, 2 honeycomb butter slices, and 1/4 cup crushed honeycomb toffee.
1 cup plain flour
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
3/4 to 1 cup soy milk (or any other dairy-free milk, such as almond milk)
2 tsp of lemon juice/apple cider/vinegar
1.5 tbsp vegetable oil
1 tsp vanilla
Sift together dry ingredients. Add in sugar. Gradually stir in soy milk. Add in oil, lemon juice and vanilla. Let batter stand for about 10-15 minutes (you can place it in the fridge). Preheat pan, drop in 1 – 2 ladles of pancake batter (see tips below). Wait for bubbles to form before flipping it over. It is done when nicely browned.