Some of you may have celebrated this past Tuesday in one form or another, whether it was Fat Tuesday, Shrove Tuesday, Pancake Day, or something else. For the first time ever, we celebrated Shrove Tuesday. There really wasn’t much in the way of celebration, except in the form of a deliciously huge stack of pancakes.
A friend told me about a generational tradition in her family of celebrating Shrove Tuesday, where they make a huge stack of paper thin pancakes and everyone eats a slice of the pancake pie. I was curious about this little tradition and researched it a bit. You can read about Shrove Tuesday here.
The reason I am sharing this fun recipe with you today is that I thought it would be a fantastic way to celebrate a child’s birthday or other special occasion. Simply place a candle on top and you’re ready to celebrate! In the recipe below you will see the instructions for the “goodies” between each thin pancake. I did not follow my friend’s instructions exactly, so you don’ t have to follow mine either. Her family cooks their pancakes with currants, then spreads butter and brown sugar between each layer (no syrup). I did a mixture of butter/syrup, bacon, and chocolate chips scattered throughout. One very important note is that you want to make the pancakes as thin as possible, almost like crepes (you can see from my picture that mine didn’t get very thin). Regardless, it was a huge hit! My three kids and I ate it for dinner and had enough left over for breakfast the next morning. (Note: This little project is a labor of love…it takes a little time, but is well worth it for a special treat!)
This version is free of dairy and egg.
Shrove Pancake Stack
Turn this gluten-free by using any of the gluten-free pancake recipes found under the "recipe" tab. A griddle will work best for this recipe.
- 3 EnerG egg replacer
- 1/2 cups grapeseed oil
- 2 1/2 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
- 3 teaspoons vanilla
- 3 cups whole-wheat flour
- 9 teaspoons baking soda
- 3 tablespoons brown sugar
- 3/4 teaspoons salt
Heat up griddle to 325 degrees.
1. Whisk EnerG egg replacer for 3 eggs (4 1/2 tsp + 6 Tbsp). Whisk in grapeseed oil, milk, and vanilla.
2. Add in all dry ingredients and mix until combined. Batter must be pretty thin in order to get thin pancakes. Add extra milk to get a thin consistency.
3. Drop on the hot pancake griddle about 1/3 cup at a time. Spread out batter as thin as possible. Once pancake looks "dry," carefully flip over. Cook for another minute, then gently loosen from griddle and place on large platter.
4. Continue to cook pancakes and stack them. In between each pancake, add a little surprise. For example....
pancake...butter/brown sugar...pancake...bacon...pancake...chocolate chips...pancake...butter/syrup....pancake...
You should get about 15 large, thin pancakes out of the batter. Cut into pie wedges and serve. Serves 4.