I just remembered that I said I would post this recipe. I apologize if you've actually been waiting for it. Unless you're in another part of the country, I guess I'm too late for breakfast -- but, we'll be eating them for lunch. Join us?
Shrovetide Pancakes
2½ cups flour
½ t. salt
1 t. baking soda
½ t. cream of tartar
1 T. sugar
4 eggs
2 to 2½ cups buttermilk
1 stick butter, melted
Whisk together dry ingredients.
Whisk together wet ingredients and then stir them into dry ingredients.
Batter should be the consistency of heavy cream.
Preheat lightly greased skillet.
Cook 3 T. batter for each pancake.
Serve with powdered sugar and lemon wedges, if desired
(or just go with what the kids like -- in our case, Canadian Maple Syrup).
.
½ t. salt
1 t. baking soda
½ t. cream of tartar
1 T. sugar
4 eggs
2 to 2½ cups buttermilk
1 stick butter, melted
Whisk together dry ingredients.
Whisk together wet ingredients and then stir them into dry ingredients.
Batter should be the consistency of heavy cream.
Preheat lightly greased skillet.
Cook 3 T. batter for each pancake.
Serve with powdered sugar and lemon wedges, if desired
(or just go with what the kids like -- in our case, Canadian Maple Syrup).
.
These are SO good--too good, really! ;) We made them on Ash Wednesday and are making them again tonight.
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