Super Pancake Mardi Gras

It’s not even lunchtime yet and it’s already been an eventful day chez Studio Marlowe.

First off, today is Mardi Gras. Whee! I’m not a huge Mardi Gras-er, but I do like a little bit of pre-Lenten celebration. To that end, I’m attending a dessert potluck this evening, and bringing this:
Chocolate cake with mocha butter icing and a chocolate coating (which still needs to be tidied up). Quite possibly the most delicious and decadent dessert I know how to make. Which means there is no way I am posting the recipe!

Of course, it’s not all fun and dessert around here. Oh no. Since California is one of the Super Tuesday states this year, I headed off to the polls this morning:

And voted:


And I would like to take this moment to remind any readers who are U.S. citizens over the age of 18 that it’s your civic duty to vote too, whenever your primary happens to be occuring! Do it!

Then, since the line at my polling station had not been too long and I had gone early, I came home and made breakfast:


You know Mardi Gras is also Pancake Tuesday, right? This year I’m celebrating both. I know, technically, in America, these are not pancakes, they’re more like crepes. But they’re really too thick to be proper crepes. And more to the point, they’re what we called pancakes growing up. If you would like to make your own, the recipe is easy (this makes plenty of pancakes for 2):

1 egg

1 c. flour

1 c. milk

pinch of salt

Mix everything together. If you don’t like lumps, let the batter sit for a bit, then stir, and add a splash more milk. If you are really anti-lump, put it through the blender, and also add a little more milk. The batter should be a bit thinner than standard American batter. Warm a frying pan over medium heat, and rub a small amount of butter or oil onto the pan to prevent sticking. Pour ~1/4 c. batter into the pan and tilt the pan to spread batter evenly around. Cook 3-4 minutes, until underside is browned, and flip. Cook for another 2-3 minutes.

I usually eat mine with maple syrup, but you can also do jam, powdered sugar, honey, chocolate sauce, etc. I’ve also used them as a wrap for savory foods (if you have some left over you would like to use for lunch).

After applying the topping of your choice, roll up the pancake and slice, like so:

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