Today is Shrove Tuesday, the last day of indulgence before the start of Lent, the 40 days Christians prepare for Easter. People also refer to today as Mardi Gras, Fat Tuesday, and of course Pancake Tuesday. Back in medieval times, pancakes were eaten on this day because they contain fat, butter and eggs which were forbidden during Lent.
Whether you observe Lent or not, why not join in the fun of Pancake Tuesday? Pancakes are a quick and easy solution to those hectic evenings. And in my house, pancakes are always a hit. I use the recipe below, because it is a good source of fiber and most importantly… delicious! Adding blueberries, gives them extra sweetness (and antioxidants!).
Or try stirring in some zucchini puree and diced green onions for a savoury pancake. Or even purreed beets and ricotta (we call these pink pancakes – great for Valentine’s Day).
At our house, we will be having whole grain blueberry pancakes with maple syrup tapped from my friend’s own trees. If you are not as fortunate as we are to know someone with a sugar bush, use Grade B maple syrup (organic if you can find it). It has a richer, stronger maple flavor and we tend to use less, so that means less sugar.
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup cornmeal
- 3 tablespoons flaxseed meal
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg, beaten
- 2 cups buttermilk
- 2 tbsp butter
- Organic blueberries
1. In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
2. Heat a large skillet or griddle over medium heat. Coat with some butter. Drop batter by large spoonfuls onto the griddle, and add blueberries to each pancake. You can add as many as you want. Cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. This makes about 10 to 12 pancakes, depending on size.