The Main Menu: Shrove Tuesday is the perfect time to celebrate the world of pancakes

By JAN MAIN

Pancakes are one of mankind’s oldest forms of bread. This versatile flatbread has hundreds of variations and is served for breakfast, lunch and dinner as an appetizer, main course or dessert.

Of course, on March 4 it will be centre stage for Shrove Tuesday, also called Pancake Tuesday, when all fat and eggs need to be used before Lent starts on the next day, Ash Wednesday.

I love pancakes! By the time I was eight I was a competent pancake cook as my English mother preferred the French crepe (another thinner version of pancake) which she served with a squeeze of fresh lemon juice and a sprinkle of sugar. My younger sister, Susan and I relished the Canadian pancake with lots of maple syrup.

Each country has its own version of this flatbread: the French crepe, the North American pancake (also called griddle cake or flapjack), the Ethiopian injera, the Czech palachinka or the Russian blini are just a few examples.

For your inspiration, here are a few sample recipes to get you started!

Canadian Pancakes with Orange

The secret to these tender pancakes is cake and pastry flour or soft wheat flour grown here in Ontario. If you only have all purpose flour substitute 1 7/8 cup of all-purpose flour for the 2 cups of cake and pastry.

2 cups (500 mL) cake and pastry flour (1 7/8 all-purpose)
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) each, baking soda salt
1 cup (250 mL) milk or orange juice
1 tbsp (15 mL) grated orange rind
1 egg

In mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.

In liquid measuring cup, whisk together milk OR orange juice, rind and egg. Stir liquid into dry ingredients just until moistened.

Heat a non-stick skillet over medium- high heat.

For each pancake, pour ¼ cup (50 mL) batter into pan. Cook until bubbles appear and break. Flip and cook until second side is golden brown.

Serve at once or freeze in plastic container separating pancakes with waxed paper for up to three months.

Makes about 12, 4- inch pancakes.

Basic Crepes

Crepes always seem special. They can be filled with a sweet or savory filling- a great way of using leftovers.

It’s worth making a batch and keeping some in the freezer for emergencies. Just wrap crepes in plastic wrap, separating each one with a piece of waxed paper and double wrapping in foil to protect from freezer burn. They will keep frozen for up to three months.

Tip: When preparing crepes, it is best to let the batter stand for at least one hour or overnight before cooking. This time allows the flour to absorb the liquid in the batter and makes a stronger, smoother crepe.

1 cup (250 mL) all- purpose flour
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) salt
1 1/4 cups (300 mL) milk
3 eggs
2 tbsp (15 mL) vegetable oil

In mixing bowl, stir together flour, sugar and salt. In measuring cup whisk together milk, eggs and oil; pour into dry ingredients and whisk until smooth. Cover and refrigerate at least one hour or overnight.

To cook; spray non-stick skillet with baking spray; heat over medium high heat.

For an appetizer crepe, (5 inches) spoon 2 tbsp (25 mL) batter into prepared pan. Use ¼ cup (50 mL) batter for a dessert or dinner size crepe – tilting pan to allow batter to cover bottom of pan.

Cook until pale brown around the edges and starting to pull away from pan. Flip and cook until second side is browned.

Stack crepes on plate, separating with pieces of waxed paper. Crepes can be covered and refrigerated a day before serving.

Yeast Blini

These yeast pancakes are ideal as savory appetizer or main course. They can be spread with soft cream cheese, caviar and smoked salmon then garnished with fresh dill and/or capers.

1/2 cup (125 mL lukewarm water
1 tbsp (15 mL) traditional active dry yeast
2 tsp (10 mL) granulated sugar
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) beer
1/2 cup (125 mL) whole-wheat flour
2 eggs, beaten
2 tbsp (25 ml) vegetable oil
1/2 tsp (2 mL) salt

Rinse large bowl with hot water; dry well. Pour in lukewarm, water. Sprinkle yeast and sugar over water. Let stand in warm place 10 minutes or until yeast is foamy.

Gradually whisk in all-purpose flour, beer, whole wheat flour, eggs, oil and salt until smooth. Cover bowl with plastic wrap; set bowl in pan of warm water until batter has doubled in size, about 1 hour. Stir down batter.

Heat nonstick skillet over medium-high heat. For each blini, spoon 1 tbsp (15 mL) batter for mini size; ¼ cup (50 mL) for larger crepes.

Cook for about 2 minutes or until bubbles break on top and the underside is golden brown. Flip; cook until second side is golden brown.

Makes about 16, 4-inch crepes.