Pancake Day Pancakes
(Mardi Gras Pancakes)
12-16 8” Pancakes
1½ cups flour
¼ teaspoon salt
2 cups milk (preferably whole milk)
1 tablespoon butter, melted
Sift the flour and
salt into a large bowl. In a separate bowl, whisk
together the milk, egg and butter. Add the liquid
mixture to the flour and whisk thoroughly, being
sure to remove all lumps. The batter will be thicker
than a crepe batter and substantially thinner than a
traditional pancake batter. Cover and let rest
When the batter has
rested; heat an 8-9” cast iron or steel skillet (or
heavy skillet of your choice) over medium high heat.
When hot, add about a half tablespoon of butter to
the pan and spread evenly with a pastry brush.
Immediately add about ¼ cup of batter and swirl
around pan evenly like for a crepe. Cook until you
see the top side is no longer liquid and the bottom
side just starts to brown. Flip the pancake over
with a spatula. Cook until the bottom is spotted
golden brown. Fold the pancake in thirds and remove
from the pan. To make each subsequent pancake, add
just enough butter to keep the batter from sticking.
Also, reduce the heat as needed to keep the butter
and batter from burning.
At this point the
pancake can be held until enough are made for
serving your guests. To hold, place on an oven proof
plate in a 300˚ oven. When ready to serve; plate and
sprinkle with powdered sugar, followed by a squeeze
of fresh lemon juice.
The batter and or
pancakes can be frozen for future use, but unless
you make a large batch, they will probably be gone
at one seating!
Recipe by David Musial