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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, , , ,

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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.

316 comments

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10:53PM PDT on Aug 13, 2014

Thank you!

6:25PM PDT on Aug 10, 2014

thanks

9:27PM PDT on Aug 2, 2014

Yummy .... thanks.

10:34AM PDT on Jul 26, 2014

Thank you :)

4:03AM PDT on Jul 24, 2014

Thanks!

11:28AM PDT on Jul 15, 2014

mmmmmmm pancakes

11:28AM PDT on Jun 23, 2014

Thanks c:

7:03AM PDT on Jun 21, 2014

Pancakes are awesome, thanks for the article

5:21AM PDT on Jun 20, 2014

OMG - I love pancakes. Savoury, sweet, plain - i just love them but do have to limit myself. Also I have to eat them flat like a pizza - never roll them up.

11:55PM PDT on Jun 17, 2014

Love pancakes!

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people are talking

Forwarded to those who will be interested and need to see it. Thanks for posting

Makes sense.

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Thanks for sharing this great recipe and the link to Relish.com.

Humans can learn a lot from non human animals.

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