The pancake’s owe their origin to Shrove Tuesday is quite interesting to note. 28 days prior to Easter, Shrove Tuesday, also referred as Pancake Day, is the last opportunity to use fats and eggs, before the Lenten feast embarks. And what can be a more perfect dish than a pancake to use up the ingredients!
A big poufy pancake, drenched in powdered sugar and lemon most definitely helps to get the day back on track. How about deviating a little from that classic banana pancake, drizzled with honey? Play a little with your taste buds, with the sweetness of pumpkin inside your pancake topped with maple and vanilla syrup. A generous helping of Bourbon in the syrup adds to the oomph. A gentle mix of the aromatic cinnamon, ginger, nutmeg, and allspice to the pancake batter, boosts the flavour of the pumpkin.
If you have guests at home, you cannot begin the day in a more delicious manner! So how do you put all this together for a sumptuous meal?
Combine the dry elements in a reasonably large sized bowl. Mix the flour, baking soda, brown sugar, baking powder, allspice, nutmeg, cinnamon, salt, and ginger and whisk the ingredients together. Now, pour the pumpkin, milk, vegetable oil, egg, and vinegar into a medium sized bowl and mix well till the texture is smooth. It is time to blend the pumpkin mixture with the dry ingredients. Use a blender to do so, until the dry ingredients are completely fused into the pumpkin.
Now, before you reach the pan, start preparing the syrup. Use a pot and put it on high flame to burn alcohol off the Bourbon. Be careful at this point, as flames will be high. Add the rest of the syrup ingredients into the pot, and leave to simmer for 30 minutes. Add a gentle helping of vanilla and your syrup is done.
Start frying the pancakes, preferably on a large non-stick pan so that the mixture spreads well to give a perfect round shape. Pour about ¼ of the batter for each pancake and put on simmer. Wait till it turns light brown and then put off the pan. Serve hot with the Bourbon, vanilla topping.
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