Today is National Pancake Day. And it's not one of those cheesy brand-produced holidays - it's an actual tradition tracing its roots to Shrove Tuesday, the day before the beginning of lent.
On Shrove Tuesday, Catholics are asked to reflect upon the sins they will be repenting over lent and are essentially also required to use up all the gluttonous ingredients left in a kitchen they are supposed to give up for 40 days (i.e. all the ingredients in a pancake).
Here's a recipe for Whole Grain Pancakes from one of our favorite pancake brands, Crown Maple, hailing from Madava Farms in New York State's Hudson Valley. This dish is best served with a side of self-reflection.
Whole Grain Pancakes
- 1 3/4 Cups Cortland Apples diced to 1/4" pieces
- 2 free range large eggs
- 1 1/2 cups of quick oats (not instant. If you have old fashioned oats, pulse in blender for 10 seconds before use)
- 1/3 cup safflower, non-extra virgin olive or other light tasting oil
- 2 cups 1 or 2% organic milk
- 1 Tablespoon Crown Maple Dark Amber Syrup
- 1 cup whole wheat flour (I prefer local ground whole wheat bread flour)
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Prepare apples and set aside.
In a large mixing bowl, whisk together eggs, oats, olive oil, vanilla and milk.
In a small bowl, whisk together flour, sugar, baking powder, cinnamon and salt.
Add contents of small bowl to large bowl; add apples; stir with rubber spatula to combine. Allow to stand for 10 minutes.
Heat a large cast iron griddle to medium-high heat until very hot. Using a paper towel, coat griddle lightly with oil.
Stir pancake batter. Using a 1/4 cup measuring cup filled to the top, pour batter onto griddle. Cook until bubbles appear over surface of pancakes, about 2 minutes. Turn each pancake over and cook until pancakes are deeply browned, about 2 more minutes. Repeat with remaining batter. Serve with Crown Maple Syrup.