From the kitchen of One Perfect Bite...Shrove Tuesday, also known as Fat Tuesday, precedes the first day of Lent. It's called Shrove Tuesday because centuries ago it was custom for confessions to be heard on that day and those who were absolved were said to be shrove or shriven of sin. In more secular countries, particularly those that are English speaking, it is also known as Pancake Day. The tradition of serving pancakes on the eve of Lent is centuries old and it came about because there was a need to consume rich and restricted ingredients such as sugar, fat, flour and eggs before the 40 day Lenten fast began. Pancakes were an easy way to do that. While fast requirements are considerably easier these days, it is still fun to observe the pancake ritual. This year I found an old Paula Dean recipe to use as my feature for the day. I know you'll love these, but I must admit I think you'll find them more dessert than breakfast-like. No matter! They are delicious, easy to make and good enough that you might want to use a heart mold and serve them on Valentine's Day, unless, of course, you have given up sugar, fat, flour and eggs. Then you are on your own. Here is how these pancakes, and the delicious cinnamon cream that accompanies them are made.
Shrove Tuesday Pancakes with Chocolate Chips and Cinnamon Cream...from the kitchen of One Perfect Bite inspired by Paula Dean
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon
1-1/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 tablespoons butter, melted plus 4 tablespoons, divided
1/2 cup miniature semi-sweet chocolate morsels
Maple syrup, for serving
1) To make cinnamon cream: In a medium bowl, beat cream at medium-high speed in bowl of an electric stand mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form. Cover and chill.
2) Preheat griddle to 350 degrees F.
3) To make pancakes: Combine flour, sugar, baking powder, and salt in a large bowl. Combine milk, egg yolks, and 3 tablespoons melted butter in a separate small bowl. Add liquid ingredients to dry ingredients and whisk until smooth. In another small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.
4) To cook pancakes: Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter. Yield: 4 to 5 servings.
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