22,419,523 members doing good!



Select names from your address book   |   Help
   

We hate spam. We do not sell or share the email addresses you provide.

Pancake Tuesday

Pancake Tuesday

You probably know that Mardi Gras is also known as Fat Tuesday, as well as Shrove Tuesday–but what about Pancake Tuesday?! Pancake Tuesday is the way carnival season is topped off in the United Kingdom. I happen to think that rocks. And although, yes, the main motif of Mardi Gras is indulgence before fasting, it’s possible, if you are so inclined, to indulge in healthy pancakes that taste no less decadent.

How? Allow me introduce you to white whole wheat flour. White wheat is a naturally occurring albino variety of wheat, and when it is turned into whole wheat flour it doesn’t have the heavy taste of the common whole wheat flour (made from red wheat) that we are accustomed to. White whole wheat flour has the same nutritional and fiber benefits of red whole wheat, but since it doesn’t have the same tannins and phenolic acid found in the outer bran of red wheat, it is less bitter and tastes sweeter. Yay!

Many people love the taste of regular whole wheat, but sometimes, like for pancakes, a lighter alternative that doesn’t lack in nutrients and fiber is a godsend. You can buy white whole wheat flour at some health food stores or gourmet markets (like Whole Foods). You can also order it online from my favorite flour company, King Arthur Flour.

And now for the pancakes. You can try substituting some or all of the regular flour in your favorite pancake recipe with white whole wheat. Or follow this recipe, which, in the British Pancake Tuesday tradition, make pancakes that are thinner (more like crepes) than their fluffy American cousins. For a thicker pancake, use less buttermilk.

INGREDIENTS
1 cups white whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup Sucanat
1/4 teaspoon salt
1 3/4 cups organic buttermilk
1 large free-range egg, lightly beaten
1 tablespoons melted butter
oil or butter for the pan

1. Stir all dry ingredients together in a large bowl, then add wet ingredients.

2. Lightly stir until just combined, leaving some lumps. Overbeating will result in tough pancakes.

3. Brush skillet with oil or butter over medium heat until a droplet of water sizzles. Pour batter into pan and cook until small bubbles form in pancake. Flip, cook and remove to a warm plate.

4. Top with your favorite pancake toppings, and eat them like there’s no Wednesday.

Read more: All recipes, Diet & Nutrition, Entrees, Food, Other Holidays, , , ,

have you shared this story yet?

go ahead, give it a little love

share story:

BONUS butterfly credits

Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

196 comments

+ add your own
10:58AM PDT on Mar 28, 2013

Thanks

7:25AM PDT on Mar 28, 2013

Yummo thanks.

3:08AM PDT on Mar 28, 2013

Thanks

3:00AM PDT on Mar 28, 2013

Thank you :)

11:25AM PDT on Oct 19, 2012

thank you. I only made crepes from normal unbleached flour before, now i will try it with whole grain.

11:57AM PDT on Jun 3, 2012

thanks

12:43PM PDT on May 30, 2012

Thank you

9:14AM PDT on May 30, 2012

Thanks for the recipe.

8:37PM PST on Feb 27, 2012

What's Sucanat?

7:41AM PST on Feb 27, 2012

interesting history--and yummy!

add your comment



Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

customize your newsletter

This newsletter will be sent daily and will feature updates on all the causes you care about. Which causes would you like to include?

Copyright © 2013 Care2.com, inc. and its licensors. All rights reserved