(American skillet cakes)
In England, Canada, Ireland and Australia, pancakes are traditionally eaten on Shrove Tuesday (Mardi Gras) — a day sometimes known as Pancake Day — as a way to use up rich foods like butter, milk and eggs before the fasting of Lent.
- Milk -- 2 cups
- Lemon juice -- 1 tablespoon
- Flour -- 2 cups
- Sugar -- 2 tablespoons
- Baking powder -- 2 teaspoons
- Salt -- 1/2 teaspoon
- Eggs, beaten -- 2
- Butter, melted -- 3 tablespoons
- Oil -- 2-3 tablespoons
- Mix the milk and lemon juice together in a medium bowl and set aside for 3 or 4 minutes.
- Sift the flour, sugar, baking powder and salt together into a large bowl. Whisk the eggs and melted butter into the soured milk.
- Stir the wet ingredients into the dry ingredients just enough to moisten the flour and make a lumpy batter. Do not overmix the batter or your pancakes will be tough.
- Heat a cast-iron skillet or griddle over medium flame. Add the oil to the hot skillet and wipe out the excess with a paper towel. Ladle about 1/3 cup of the batter into the skillet and cook until bubbles form and pop on the top.
- Flip the pancake over and brown it on other side. Remove to a baking sheet and hold in a warm (200˚F) oven while you repeat with the rest of the batter. Add more oil to the skillet as needed.
- Serve pancakes with butter and maple syrup, fruit syrup or jam.
- Buttermilk Pancakes: Substitute buttermilk for the milk and lemon juice.
- Flavored pancakes: Immediately after pouring batter into the skillet, drop some sliced bananas, blueberries, crumbled bacon or chocolate chips over the top. They will bake into the pancake.
- Silver Dollar Pancakes: Make small 3-inch pancakes.
- Whole Wheat Pancakes: Use whole-wheat flour for some or all of the regular white flour.