Pancake Tuesday

Today is Shrove Tuesday, the day that precedes Ash Wednesday – the beginning of Lent. I've written several times about how Lent is my favorite of all the church seasons. It speaks to me in different ways every year and this year is no exception. Forty days of introspection and gentle quiet before the new life that comes on Resurrection/Easter morning appeals to a very deep place in my soul. But, that's tomorrow.

Today is Shrove Tuesday. It's also known as Fat Tuesday (marking the beginning of Mardi Gras) and just plain old Pancake Tuesday. The association with pancakes – and crepes, if you want to get fancy! – comes from the custom of using up the rich ingredients in refrigerators and cupboards such as eggs, milk and sugar before the 40 days of fasting and repentance began. Many people still eat plainer, more simple food during Lent. This is also the beginning for some, primarily those in the Catholic tradition, who choose to give up meat on Fridays.

Pancake Tuesday is supposed to be the feast before the fast.

I've been thinking and praying a lot about my personal Lenten journey this year. One of the things that I've given much energy to is the idea of "giving something up" for Lent. It's the traditional way to open up your Spirit and make room for new life. The Franciscans use the term detachment – the less stuff that preoccupies your life and your heart, the more room there is for God, for taking care of yourself, and for loving other people.

As I've prayed about this these last few weeks the thought that continues to return to me is that I've given up enough for right now. I feel very comfortable, and comforted, by the thought of adding just a few simple spiritual things for this Lenten journey. I will expand on those things tomorrow.

Tonight is pancake feast at our house!

1 C. flour
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
2 T. sugar
1 large egg, lightly beaten
1 C. buttermilk
3 T. unsalted butter, melted

In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.
Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.

Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).

Repeat with remaining batter, brushing the pan with melted butter between batches.

Serve immediately with butter and maple syrup or your favorite jam.