Food
Shrove Tuesday Pancakes
By Yankee Magazine|Jan 28 2004|
Ingredients
4 eggs, beaten
1 cup milk
3 tablespoons sugar
2 cups flour, sifted
1/2 teaspoon salt
Instructions
Mix the ingredients in the order given. Drop the batter by spoonfuls on a preheated greased griddle or skillet. Brown on both sides over low heat.
It was one of the few where the pancakes did not fall apart in the pan. I was able to turn them.
I also added 2 ripe sliced bananas and it turned out even better!
The number of eggs and amount of milk verses the dry ingredients really constitute an old recipe for crepes or pfannkuchen. Excellent! It’ll take some practice — but serve them with lingonberries, blueberries, wrap them around the fruit with a dollop of sour-cream, syrup if you must, and truly a revisiting of medieval European culinary history.
I made these tonight and I was very disappointed as they were rubbery and tough! I followed the directions and after the first batch I added some baking powder and they were much better. They also did not have much flavor either.