Happy Pancake Day

Shrove Tuesday. The day to eat all the pancakes. Whether you are celebrating Shrove Tuesday or Mardi Gras, you have to eat dinner, and what is fast, delicious and cheap? Pancakes.

We love pancakes. And they are not just for breakfast. In the past we’ve made, pancake balls using the cake pop maker…those were a huge success, we’ve made shaped pancakes, regular pancakes, and most recently the little cupcake ventured to a Crepe class at Williams-Sonoma. Which ever way you slice a pancake, we love them. Some weekends, we will make a big batch of pancakes, toss them in the fridge for the week. This makes for a super quick breakfast, by tossing a few in a toaster and away we go. Instant, homemade freeze/fridge pancakes.

The foodie kids love traditional pancakes, but sometimes I can get them to agree to a seasonal flavour; gingerbread for Christmas, Cinnamon Roll, apple pie, egg nog, chia, or sprinkle.

So what kind are we having for dinner tonight, not sure. That’s planning for you. Ha. We are trying to convince the kids to have roasted chicken and vegetable crepes. We made them last year with cauliflower, spinach, ricotta, mushrooms and chicken. They were delicious. I’ll report back with an edit at the bottom when we decide. Edit: the adults were vetoed, we had pancakes with turkey bacon and LOTS of fruit.

For now, our stand by pancake recipe. This is our family favorite. These yield fluffy delicious pancakes.

cup flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1 cup milk of your choice
2 Tbsp cooking oil 


  1. In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.
  2. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).
  3. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.

*Tip* For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet.

This recipe will yield 8 to 10 standard-size pancakes or 36 dollar-size pancakes.



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