International pancake day is approaching fast. In many countries it is celebrated on Shrove Tuesday. Pancakes are associated with the day preceding Lent, because they are a way to use up rich foods such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent.
I have a couple of suggestions for different ways to serve your pancakes, savoury or sweet, on pancake day or any other day you fancy them.
- Spinach Pancake Torte
- Vegetable Bouillon with sliced Pancakes (Austrian Frittatensuppe)
- Crêpes Suzette – French orange flavoured pancakes flambées in alcohol
- Savoury Crêpes Torte
- Sweet Cheese Crêpes (Cheesecake style)
- Austrian cut up pancakes (Austrian Kaiserschmarrn)
I want to share with you another one of my favourite sugary versions of pancakes, the delicious Marillenpalatschinken.
Recipe for Pancakes my way (sweet version)
150 g flour
1/2 tsp fine salt
2 tbsp of neutral oil
330 ml of liquid (half water, half milk)
1 tsp liquid vanilla
1 tbsp of rhum (if it is only for adults)
1 glass of neutral oil for making the pancakes
jam of your choice, for me it’s apricot jam made by my mother
Place the flour in a bowl and make a small well in the center. Pour in half of the liquid and mix from the center so that you gradually drop the flour into the liquid. Beat the eggs and lightly salt them. When the flour and liquid form a mixture, add the eggs to it, still stirring, as well as the oil. Finish by pouring the rest of the liquid and mix until the dough is fluid, but not liquid. At the end add the liquid vanilla. Cover the dish and let the pancake batter rest for one or two hours. You can extend the rest time without any inconvenience.
In a greased pancake pan, pour a ladle of dough (depending on the size of the pan). Tilt the pan in all directions so that the dough evenly coats the bottom. Let it cook. After a few seconds of cooking, the edges lift slightly on their own. When the pancake has a certain consistency and comes off the pan, turn it over with a spatula to cook the other side. Finish cooking after about 30 seconds.
Place a plate on a pan of simmering water and slide the pancake onto the plate. Fill the pancake with jam and roll it up. Continue cooking the pancakes after having re-greased the pan.
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