Pancake Day !!!!!

matriarch

Rotund retiree
Joined
May 25, 2003
Posts
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Shrove Tuesday is the term used in the English-speaking countries of the United Kingdom, Ireland, and Australia to refer to the day after Collop Monday and before Ash Wednesday (the liturgical season of Lent begins on Ash Wednesday).

In these countries, and amongst Anglicans in Canada, this day is also known as Pancake Day, because it is customary to eat pancakes on this day. In other parts of the world -- for example, in historically-Catholic and French-speaking parts of the United States and elsewhere -- this day is called Mardi Gras, and in areas with large Polish-immigrant populations (for example, Chicago and Detroit) it is known as Paczki Day.

The French also have a festival associated with pancakes (or crèpes) which is held on 2 February each year. This festival is called Chandeleur and is a celebration of light (the name is derived from the word "chandelle" which also gave the English word "candel"). It is thought that pancakes are associated to this celebration because of the solar symbolic of their shape and colour.

The reason that pancakes are associated with the day preceding Lent is that the 40 days of Lent form a period of liturgical fasting, during which only the plainest foodstuffs can be eaten. Therefore, rich ingredients such as eggs, milk, sugar and flour are disposed of immediately prior to the commencement of the fast. Pancakes were therefore the perfect way of using up these perishable goods, besides providing a minor celebratory feast prior to the fast itself.

The word shrove is a past tense of the English verb "shrive," which means to obtain absolution for one's sins by confessing and doing penance. Shrove Tuesday gets its name from the shriving (confession) that Anglo-Saxon Christians were expected to receive immediately before Lent.

Shrove Tuesday is the last day of "shrovetide," which is the English equivalent to the Carnival tradition that developed separately out of the countries of Latin Europe. In countries of the Carnival tradition, the day before Ash Wednesday is known either as the "Tuesday of Carnival" (in Spanish-speaking countries, "Martes de Carnaval," in Portuguese-speaking countries, "Terça-feira de Carnaval") or "Fat Tuesday" (in Portuguese-speaking countries "Terça-feira Gorda", in French-speaking countries, "Mardi Gras," in Italian-speaking countries, "Martedì Grasso").

The term "Shrove Tuesday" is not widely known in the United States, especially in those regions which celebrate Mardi Gras on the day before Ash Wednesday.

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No reason in particular............just because its that day.

:)
 
OMG since I stopped working I always forget about Paczki Day! They used to bring in boxes and boxes and boxes of them...... :eek:

"A typical five ounce paczki contains about 420 calories, 25 or more grams of fat, and is loaded with refined carbohydrates which are directly converted into fat."


thanks, doc...

Paczki anyone? :D
 
4oz plain flour
1 pinch salt
2 eggs
1/2 pint milk

Make a well in the flour, stir in the eggs, then add milk slowly to ensure a smooth batter. Heat a small frying pan, add a nut-sized chunk of butter and wait till it sizzles. Pour in enough batter to coat the pan thinly, leave over heat until the edges lift away from the pan, then slide in spatual and flip over. When boths sides are patterned with golden brown colour put on a plate and add topping of choice.

Topping Suggestions:
Lemon and Sugar
Lemon and Golden Syrup
Maple Syrup and Vanilla Ice-Cream
Nutella or chocolate spread
Ham and Cheese


x
V
 
Last edited:
I used ~

4 oz Self Raising flour
1 egg
1/2 pint milk
dash of sugar

Add some butter to pan and melt. Add mixture and you end up with a lovely thick, fluffy pancake. Yummmmyyyy!

It's not a traditional pancake (ie flat as one) but it is lovely nevertheless. In fact i feel quite sick now after having a huge one with syrup and banana's. ;)
 
SelenaKittyn said:
OMG since I stopped working I always forget about Paczki Day! They used to bring in boxes and boxes and boxes of them...... :eek:

"A typical five ounce paczki contains about 420 calories, 25 or more grams of fat, and is loaded with refined carbohydrates which are directly converted into fat."


thanks, doc...

Paczki anyone? :D
God YES!!! I love em!!!
 
rachlou said:
I used ~

4 oz Self Raising flour
1 egg
1/2 pint milk
dash of sugar

Add some butter to pan and melt. Add mixture and you end up with a lovely thick, fluffy pancake. Yummmmyyyy!

It's not a traditional pancake (ie flat as one) but it is lovely nevertheless. In fact i feel quite sick now after having a huge one with syrup and banana's. ;)

Yeah... mine is more the crepe style pancake favoured here in the UK.
I use Jamie Oliver's recipe when I want to make American style fluffy ones. They're dee-lish-ush. All fluffy and with corn and stuff... yum... but much harder work to make.
x
V
 
Here in the southern US Fat Tuesday is a big deal, especially along the gulf coast. Most schools in southern Miss and Alabama and throughout Lousiana are closed today. The big thing around those part is the King Cake.

A king cake (sometimes rendered as kingcake) is a type of cake associated with Carnival traditions. It is popular in Carnival season in the area of the United States which celebrates Carnival ranging from Mobile, Alabama to East Texas, centered on New Orleans. The cakes have a small trinket (usually a small plastic baby) inside, and the person who gets the piece of cake with the trinket has various privileges and obligations.

The king cake of the New Orleans Mardi Gras tradition comes in a number of styles. The most simple, said to be the most traditional, is a ring of twisted bread similar to that used in brioche, topped with icing or sugar, usually coloured purple, green, and gold (the traditional Carnival colors) with food colouring. Some varieties have filling inside, the most common being cream cheese followed by praline. Famous bakeries of the king cake are Antoine's, Gambino's, Haydel, and Randazzo, who feature original recipes and types of king cakes.

The "king cake" takes its name from the three kings. Catholic tradition states that their journey to Bethlehem took twelve days (the Twelve Days of Christmas), and that they arrived to honor the Christ child on Epiphany. The season for king cake extends from the end of the Twelve Days of Christmas (Twelfth Night and Epiphany Day), through to Mardi Gras Day. Some organizations or groups of friends may have "king cake parties" every week through the Carnival season.

Since the 1950s, the most common trinket has been a small plastic baby. Many people say this represents the baby Jesus, tied in to the connection with Epiphany. Many people attach no particular religious significance to the cake or trinket. The "baby in the king cake" was said to have become common after a local bakery chain got a large shipment of such plastic baby dolls from Hong Kong very cheaply in the 1950s, and some people say there is little further significance to the baby, but earlier ceramic baby dolls as trinkets are documented in New Orleans back to at least the 1930s. Running a distant second to babies, a trinket representing a king wearing a crown is the next most common design of trinket. Trinkets in the form of other figures have also been seen historically, and starting in the 1990s again became more common in the more expensive "gourmet" varieties of king cake.

http://i153.photobucket.com/albums/s237/MistyMorning_2007/king_cake.jpg
 
ABSTRUSE said:
God YES!!! I love em!!!


well yeah... tons of shortening and flour and sugar and lots of fruity filling... who wouldn't!?? :D

here, have another... :cathappy:
 
Vermilion said:
Yeah... mine is more the crepe style pancake favoured here in the UK.
I use Jamie Oliver's recipe when I want to make American style fluffy ones. They're dee-lish-ush. All fluffy and with corn and stuff... yum... but much harder work to make.
x
V
Mine just take longer to cook is all - and beware tossing them - they don't toss well! I just have to ease them gently over to the other side to cook. God I still feel sooo sick... *lies on bed groaning*
 
Pancake day indeed!!!

The things I learn on this site are amazing...Came on to check out an erotic story and get pancakes....umm...actually sounds yummy...am I getting that old???...lol...
 
Vermilion said:
Yeah... mine is more the crepe style pancake favoured here in the UK.
I use Jamie Oliver's recipe when I want to make American style fluffy ones. They're dee-lish-ush. All fluffy and with corn and stuff... yum... but much harder work to make.
x
V
With corn? :confused:
 
minsue said:
With corn? :confused:

I know - it sounds weird but is soooo scrummy. Corn on the cob and you run a knife down it to get the kernels off, then just sprinkle them on top of the uncooked side of the pancake when you put the batter in the pan, flip it over to cook the corn side then serve it with bacon and maple syrup - it's so tasty.
You cannot use canned or frozen corn though. Ugh.
x
V
 
Vermilion said:
I know - it sounds weird but is soooo scrummy. Corn on the cob and you run a knife down it to get the kernels off, then just sprinkle them on top of the uncooked side of the pancake when you put the batter in the pan, flip it over to cook the corn side then serve it with bacon and maple syrup - it's so tasty.
You cannot use canned or frozen corn though. Ugh.
x
V
News to me, but there's a hell of a lot of regional foods in the US. Corn fritters, yum. Corn pancakes, never heard of before. It's a mad, mad, mad, mad world. ;)
 
Corn in the cakes....

Vermilion said:
I know - it sounds weird but is soooo scrummy. Corn on the cob and you run a knife down it to get the kernels off, then just sprinkle them on top of the uncooked side of the pancake when you put the batter in the pan, flip it over to cook the corn side then serve it with bacon and maple syrup - it's so tasty.
You cannot use canned or frozen corn though. Ugh.
x
V


as long as you don't use peas.....
 
Well, here on the Pacific Coast of the U.S., from about San Diego to Santa Barbara, we've a very unique tradition...we completely ignore this Fat Tuesday, reserving the festivities and the holiday food for Sunday.

That is when we reverently turn on the television and watch one of our most sacred rituals: The Oscars

If schools were open on that day, they'd be closed. If we weren't all inside watching the televison, there'd be parades. And if there was a special Oscar Night food, we'd be eating it ;)
 
SelenaKittyn said:
OMG since I stopped working I always forget about Paczki Day! They used to bring in boxes and boxes and boxes of them...... :eek:

"A typical five ounce paczki contains about 420 calories, 25 or more grams of fat, and is loaded with refined carbohydrates which are directly converted into fat."


thanks, doc...

Paczki anyone? :D


Gimme, gimme, gimme! Poor suffering Polish girl here, I started Lent early. :rolleyes:
 
matriarch said:
Shrove Tuesday is the term used in the English-speaking countries of the United Kingdom, Ireland, and Australia to refer to the day after Collop Monday ...
:)
Okay - do I even wanna know what all you guys in the English-speaking countries of the United Kingdom, Ireland, and Australia did on "Collop Monday"???

;) Quince


PS. Thanks for the pancakes! :)
 
Pegasus_Flying said:
as long as you don't use peas.....

Oh but the peas are the best topper ever! You can't leave off the peas :eek:


Corn Pancakes

1-1/2 cups self rising flour.
1 cup Corn meal
1 bottle of beer (yes of course beer!)
1/4 cup sugar.
1 can cream style corn

Mix gently until blended should be somewhat lumpy.
Use a one cup measure to drop batter on griddle.
Cook like a pancake, when it bubbles a lot, flip.
Oh Yeah, I was kidding about the peas. No peas please.

MJL
 
mjl2010 said:
Oh but the peas are the best topper ever! You can't leave off the peas :eek:


Corn Pancakes

1-1/2 cups self rising flour.
1 cup Corn meal
1 bottle of beer (yes of course beer!)
1/4 cup sugar.
1 can cream style corn

Mix gently until blended should be somewhat lumpy.
Use a one cup measure to drop batter on griddle.
Cook like a pancake, when it bubbles a lot, flip.
Oh Yeah, I was kidding about the peas. No peas please.

MJL
I miss cream style corn. *le sigh* Yet another food I took totally for granted and never even considered that I wouldn't find it here.
 
Ban the peas!!!

mjl2010 said:
Oh but the peas are the best topper ever! You can't leave off the peas :eek:


Corn Pancakes

1-1/2 cups self rising flour.
1 cup Corn meal
1 bottle of beer (yes of course beer!)
1/4 cup sugar.
1 can cream style corn

Mix gently until blended should be somewhat lumpy.
Use a one cup measure to drop batter on griddle.
Cook like a pancake, when it bubbles a lot, flip.
Oh Yeah, I was kidding about the peas. No peas please.

MJL




Ummm..thank you for the "no peas" line...lol..perish the thought...ban the peas!!!!
 
minsue said:
I miss cream style corn. *le sigh* Yet another food I took totally for granted and never even considered that I wouldn't find it here.
:( Any way for folk to ship you cans of said corn? Or any possiblity of making it yourself?
 
Creamed Corn....

3113 said:
:( Any way for folk to ship you cans of said corn? Or any possiblity of making it yourself?
Creamed Corn
1 tablespoon unsalted butter
2 garlic cloves, sliced
6 sage leaves
4 ears corn, kernels removed
Salt and pepper
1/2 cup heavy cream
In a skillet over medium-high heat, lightly brown the butter. Add the garlic and cook until it is light brown. Add the sage and cook until aromatic. Add the corn kernels and cook for 1 minute. Season with salt and pepper. Pour in the cream and simmer until it is reduced by half, about 4 to 5 minutes. (can also be an appitizer on prosciutto on a grilled baggette)
 
3113 said:
:( Any way for folk to ship you cans of said corn? Or any possiblity of making it yourself?
It's too heavy to justify shipping. Some very loverly people have been kind enough to send me graham crackers, but the shipping charges for cans of corn would be excessive, all things considered.

I thought about making it and found recipes, but I'm a very lazy person. So I just whine about it instead. ;)
 
oops!!!

Pegasus_Flying said:
Creamed Corn
1 tablespoon unsalted butter
2 garlic cloves, sliced
6 sage leaves
4 ears corn, kernels removed
Salt and pepper
1/2 cup heavy cream
In a skillet over medium-high heat, lightly brown the butter. Add the garlic and cook until it is light brown. Add the sage and cook until aromatic. Add the corn kernels and cook for 1 minute. Season with salt and pepper. Pour in the cream and simmer until it is reduced by half, about 4 to 5 minutes. (can also be an appitizer on prosciutto on a grilled baggette)

the recipe was for minsue...sorry....
 
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