Tuesday, February 5, 2008

A Shrove Tuesday Cheat

Happy Fat Tuesday / Shrove Tuesday / Mardi Gras everyone! While I didn't choose to partake in the whole pancake noshing today (the whole mass intake of fat and eggs that marks the tradition of today makes it a wee bit tough on my system), I did get to make some pancakes! This time, they were for Teaghan and Andrew, who came over today (on one of his few days off of work, no less) to help me run through my presentation for tomorrow. It was a great help, but God knows with the weather forecast calling for some 20cm of snow overnight I may not even get a chance to perform :(. Hopefully Mother Nature will hold off long enough for me to get out to North York and back, with time for a spot of sushi!

So yes, pancakes. The Golden Griddles in the area were giving out free pancake breakfasts this morning until 9AM, followed by $3 dishes the rest of service, but since Teag was at school and Andrew was with me neither of them got the fluffy disks for breakfast. No matter, that's where Aunt Jemima, some milk, and a hot frypan step in! Teaghan's a pure buttermilk gal, while Andrew likes his on the buckwheat side (and here's the recipe I use as a base when I make those). We only had buttermilk mix in the cupboard (which I used before to make these doughnuts), but I had some buckwheat flour left from a batch of my squashcakes and I tossed in about 1/4 cup of that with Andrew's batch. I think I had the pan up a bit too high heat-wise near the end since Teaghan's last mondo-pancake turned out a bit on the scorched side, but she didn't seem to notice at all once she covered it in chocolate chips and margarine! Andrew declared my "cheater's pancakes" a hit, and gobbled them down with a side of leftover, extra-lean ham and a lot of "mmmm's". I guess that gives me the freedom to make them again one day!

Cheater's Buckwheat Buttermilk Pancakes
Makes 1 large serving
1/3 cup buttermilk pancake mix (the add milk / egg kind)
1/4 cup buckwheat flour
1/4 tsp baking powder
1/3 - 1/2 cup 1% milk
1 egg white, beaten until frothy

  1. Whisk together the pancake mix, flour, and baking powder.
  2. Combine milk and egg white, then beat into the flour mixture until just combined but still lumpy.
  3. Let sit 5-10 minutes while preheating a fry-pan over medium-high heat.
  4. Fry in batches in a small spritz of PAM until batter is finished.
  5. Serve with maple syrup or fresh blueberries for a great treat.

Amount Per Serving
Calories: 257.7
Total Fat: 2.2 g
Cholesterol: 3.7 mg
Sodium: 567.2 mg
Total Carbs: 47.7 g
Dietary Fiber: 5.0 g
Protein: 14.5 g

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