This coming Tuesday is a big celebration for many Christians in America and around the world. February 9th marks Shrove Tuesday, or as we call it here in the States, Mardi Gras… which is also known as Fat Tuesday. Traditionally, this day was all about stuffing yourself with decadent delights and using up all your animal fats before starting the Lenten season. Many families celebrate Shrove Tuesday with donuts, cakes, and other desserts, but I was intrigued with the food tradition that is celebrated in the United Kingdom.
It’s called Pancake Tuesday.
Traditionally, pancakes were one of the easiest ways for families to use up any leftover lard/butter/shortening and sugar left in the pantry before Lent began. I love this tradition because pancakes are not only simple to whip up, but they can be customized to fit the tastes and preferences of your family and friends. Plus, who doesn’t want to throw a huge breakfast-for-dinner party to celebrate Mardi Gras?
For my Pancake Tuesday celebration, I decided to whip up a bunch of Apple Jack Pancakes–pancakes topped with apples cooked in a whiskey-caramel sauce. If that doesn’t say decadent, I don’t know what does!
The pancakes start with my basic pancake batter. First, assemble the dry ingredients: flour, sugar, baking powder, and salt all get added into a large bowl and are thoroughly whisked together.
Then gather the wet ingredients. I like combining my skim milk, eggs, and vanilla in a separate bowl. This extra step allows me to mix the wet ingredients together thoroughly in order to break up the egg yolks. Then it takes less stirring to bring the pancake batter together, which means lighter, fluffier pancakes.
Pour the wet ingredients over the dry ingredients. Gently mix the wet into the dry until just combined. The final ingredient in this batter gives the pancakes a bit of richness and helps them brown a bit more when they cook–some melted butter. I just microwave the butter in a small ramekin and then pour it right into the prepared batter. It seems a bit excessive but it really makes a difference!
And now, it’s time to cook the pancakes. I set a pancake griddle over medium-low heat and spray it with cooking spray.
When the griddle is hot, I pour 1/4 cup scoops of batter onto the griddle.
When the pancakes start to bubble, flip them over. Allow the pancakes to cook for an additional minute to set the other side and cook the pancake all the way through.
I usually pop the cooked pancakes onto a wire rack in my oven that has been heated to about 185°. The pancakes stay warm, but don’t dry out.
While you are cooking the pancakes, it is the perfect time to make the apple mixture to go on top.
In a small, non-stick skillet, combine apple slices, unsalted butter, brown sugar, and cinnamon. Then turn on the heat to medium and stir the apples, sugar, and butter together to combine. Stir the mixture occasionally so the sugar doesn’t burn and the apples become coated.
When the butter melts and the sugar begins to caramelize and bubble, turn OFF the heat and carefully pour in some whiskey. If you don’t want to cook with alcohol, you can definitely leave this out. Turn the heat back on and continue to cook for another 2-3 minutes until the apples are soft and are completely coated in the whiskey-caramel sauce.
Perfection! Now it’s time to plate everything up. Grab a stack of as many pancakes as you would like to eat.
And then top with some of the apple mixture–make sure to get some of the sauce on the bottom of the pan! Then pour on a touch of syrup and dig in! What a fun (and delicious) way to celebrate Shrove Tuesday.
Hope you enjoy this recipe!
Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Friday for new recipes!
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 11/4 cup skim milk
- 1 teaspoons vanilla extract
- 3 tablespoons butter, melted
- Cooking spray
- 2 medium-sized apples (I like gala), washed, peeled, and sliced thin
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter
- 1/2 teaspoon ground cinnamon
- 2 tablespoons whiskey, optional
- Preheat oven to 185 degrees. Place pancake griddle over medium-low heat.
- In a large bowl, combine flour, sugar, baking powder, and salt. Whisk to combine.
- In a small bowl, combine eggs, milk, and vanilla extract. Whisk to combine.
- Slowly pour wet ingredients into the dry ingredients and mix gently to combine--don’t over mix! Pour in the melted butter. Stir to combine.
- Grease preheated pancake griddle with cooking spray. Ladle batter onto the griddle in 1/4 cup measures. When the pancake begins to bubble, flip over and cook for an additional minute until the underside is golden brown. Store cooked pancakes on a wire rack and place rack into the preheated oven.
- While the pancakes are cooking, combine apple slices, butter, and brown sugar in a non-stick skillet set over medium heat. Stir apple slices to coat them in the butter and sugar and then allow them to cook in the mixture for about 5 minutes. When the butter-sugar mixture begins to bubble and turn golden brown, turn OFF the heat and add in the whiskey. Turn the heat back on and stir the whiskey into the apples and continue to cook for 2-3 minutes until the apples are soft and coated in the whiskey-caramel sauce.
- To serve, stack as many pancakes as you want on a plate and top with some of the apple mixture. Lightly drizzle with some syrup and enjoy!
450 calories | 66gm carbohydrates | 3gm fiber | 10gm protein | 14gm fat | 8gm saturated fat | 722mg sodium | 125mg cholesterol | 3mg iron | 194mg calcium