Tomorrow is Pancake (Shrove) Tuesday, which marks the beginning of the Lenten period. A period where many people give something up in the 40 days before Easter.
I could go into the history of this day and its significance in the Christian calendar, but I prefer to talk about pancakes instead, as they hold a special place in my heart.
My Oma made the best pancakes. Period. They were so large they fit on a dinner plate and they were slightly thicker and more substantial than a crepe. She bathed them in so much honey, my teeth hurt after only one pancake.
For me, this was the best part of visiting my Oma. When I was a kid and I got to spend a day with her, lunch time was my favourite time because these pancakes were what she served me.
As I got older, she let me help her make the batter and flip them in the pan, but after a while, I let her do it because I liked watching her. They say grandparents are supposed to spoil you, and it’s true. This was her way of spoiling me. And I loved it.
I wish I could share the recipe with you, but like every Oma/grandmother, her recipe lived inside her head and ingredients were measured with the handle of a knife or the tip of a spoon instead of a teaspoon or tablespoon.
Of all the things she made me and taught me how to make, my biggest regret is not getting her to show me how to do it.
For your own Pancake Tuesday adventures, here is a light and fluffy buttermilk-whole wheat pancake recipe I hope you will enjoy.
¾ cup flour
¾ cup whole wheat flour
2 tbsp sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ cups buttermilk
1 tsp vanilla
3 tbsp oil
- Whisk together all dry ingredients into a large bowl and set aside.
- Beat eggs in a small bowl, add buttermilk and vanilla.
- Pour the egg mixture into the dry ingredients. Stir until all the ingredients are just combined.
- Heat large frying pan over low-medium heat. Pour about 2 tsp oil into the pan to make sure the first pancakes don’t stick. It’s really important to make sure the pan is hot enough when you start cooking them.
- Use a ¼ cup measure to scoop batter out into the hot pan. Cook until the bottom is golden brown. You will see bubbles popping on the surface. When there are a lot of bubbles, the pancake will be ready to flip.
- Flip the pancakes and cook till the bottom is golden brown.