Shrove Tuesday

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Shrove Tuesday Ideas

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Shrove Tuesday is the day before Ash Wednesday and is the day known for the eating of pancakes before the start of Lent. Pancakes are eaten as they are made out of the foodstuffs whose consumption was traditionally restricted during the ritual fasting associated with Lent.

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Oatmeal Pancakes (Diana)

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1 cup flour (white or wheat are both fine)
1 cup rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 cup buttermilk (sour milk or yogurt work, too)
2 egg whites, slightly beaten
1/4 cup oil

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Mix flour, oats, baking powder, salt and soda.  Stir together buttermilk, egg whites, and oil.  Stir liquids into dry ingredients. Bake on hot griddle until golden.  Stir in a little more buttermilk if batter becomes thick.  Makes 12 to 14 pancakes (if you use 1/4 cup batter for each pancake.)

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Easy and Fluffy Buckwheat Pancakes (Diana)

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Hungry Jack Original Pancake & Waffle Mix
Buckwheat Pancake Mix (I used Arrowhead Mills, Organic Buckwheat Pancake & Waffle Mix)

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Follow the directions on the back of the Hungry Jack box.  (You’ll need milk, oil & eggs.)  I used the smallest quantity and simply added 1/4 cup of the buckwheat pancake mix plus about 2 Tbsp more of milk. If they come out too thick to pour, just add a Tbsp of milk and stir. If still too thick, repeat the process.  This recipe gives you more fiber with the buckwheat, but is light and fluffy like many people like!  (Like my very picky husband.  Bless him!)

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Crepes (Stephanie)

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1 cup all-purpose flour, 2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

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In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. We eat these filled w/ a little cream cheese and fruit spread or lemon and powdered sugar or butter and syrup.

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Sour Cream Pancakes (Stephanie)

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For syrup:
Scant 1/2 cup sour cream
1/3 cup pure maple syrup
3 tablespoons unsalted butter, cut into pieces

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For pancakes:

1 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup whole milk

1 large egg

2 tablespoons unsalted butter, melted, plus additional for cooking pancakes.

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Make syrup: Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.

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Make pancakes: Preheat oven to 200°F. Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture. Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly warm in a skillet between batches. Serve pancakes with warm syrup.

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