National Pancake Day!!

Don't you just love having fresh hot pancakes in the morning? Well I know we do and we even enjoy having pancakes all the time throughout that day. Pancakes have so many names and there are so many different flavors of the pancakes. Not only does syrup goes on pancakes: honey, jam, molasses, and more.

History of Pancakes

• Pancakes were created in Ancient Greece
• Pancakes were not called pancakes until the 1800s
• Shrove Tuesday is also known as Pancake Tuesday, which is the day before Lent
• Each culture has different ways of fixing pancakes

Pancake Recipes

Most children and adults have allergies to milk and/or eggs. 

Egg & Milk Free Pancakes

Ingredients 

• 1 cup white flour
• 3 tablespoons white sugar
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 tablespoons margarine
• 3/4 cup water
• 1 eggs (optional) or 2 tablespoons water

Directions

1. Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
2. Melt 2 1/2 Tbsp margarine in frying pan until melted.
3. Be sure to tip the pan side to side to coat/grease all over.
4. Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
5. Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
6. It is OK if this batter is lumpy.
7. Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans).
8. Cook pancakes until the tops are bubbly and the bottoms browned.
9. Turn the pancakes over to cook other side (approximately four minutes per side).
10. Serve hot with margarine, honey, brown sugar or maple syrup.
11. Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually.

Buttermilk Pancakes

Ingredients

• 1 1/2 cups flour
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 cups buttermilk
• 3 tablespoons butter, melted
• 2 large eggs
• butter
• jam and syrup for serving

Directions

1. Whisk together the dry ingredients in one bowl and the wet ingredients in another. If your buttermilk and eggs are cold, then the butter will kind of seize and clump, but you don't need to fret about it. Pour the wets into the dries and whisk it all until it's nice and smooth. If you like your pancakes thinnish, and we do, then the batter should be thinnish; whisk in a little more buttermilk if it seems really thick.
2. Now pour it into a squeeze bottle, if you like, or else scoop it directly onto the hot griddle.
3. Butter the griddle well and then begin pouring on your batter, using a third of a cup or so for each pancake, but really just kind of eyeballing it. When the pancakes are nice and bubbled on top and the undersides are brown, flip them and cook another minute or so to brown the bottoms lightly.
4. Taste one: it should be nice and brown on the outside and nice and moist--but not raw--on the inside; if they're cooking too fast or too slow, adjust the heat accordingly.
5. Rebutter the pan as needed between batches.