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Shrove Tuesday Pancakes

Photo Credit
Natalia Van Doninck/shutterstock
The Editors
Yield
About 18 pancakes
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
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In some countries, Shrove Tuesday is also called Pancake Day! We’ve updated our pancake recipe so you can easily whip it up in a blender. These delicious pancakes have more of a crepe consistency, as was traditional. The lemon juice and sprinkled sugar are optional toppings. We’re big fans of lemon!

Why Pancakes on Shrove Tuesday? 

Traditionally, the 40 days of Lent leading up to Easter was a time of fasting. Eggs and fat were once forbidden, so on Shrove Tuesday, the day before Lent, bakers would use up those stores to make donuts, pancakes, and other treats. Learn more about Shrove Tuesday, also called Fat Tuesday and Mardi Gras!

Looking for more pancake recipes? Check out our tried and true recipes for Buttermilk Pancakes, Blueberry Buttermilk Pancakes, German Pancakes, and Pumpkin Pancakes!

Ingredients
4 large eggs, beaten
1 cup whole milk (do not use low fat)
1 tablespoon sugar
1 cups all-purpose flour, sifted
1/2 teaspoon salt
1 teaspoon vanilla extract
sugar or powdered sugar for topping, optional
fresh lemon juice for topping, optional
Instructions
  1. Put your oven on low heat so it will keep pancakes warm while you make them.
  2. Mix all ingredients, except the optional toppings, in a blender. 
  3. Preheat a greased skillet over medium-high heat (we use butter).
  4. Drop batter (a few tablespoons) in skillet. 
  5. Brown on both sides over low heat (about 45 seconds a side).
  6. Sprinkle with sugar and lemon juice (if using).
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Eva (not verified)

4 years 4 months ago

These came out beautifully. I recommend tilting your skillet in a circular motion, allowing the batter to spread out to get a very thin crèpe, and using vegetable oil instead of butter to fry, as the skillet will get very hot and the butter may burn. The lemon/sugar topping is my favorite (roll them up to eat!), and the way my mother used to make her French mother's crèpe recipe when I was little.

Krysiulek (not verified)

4 years 4 months ago

A great way to keep them hot is to have a bit pot of water simmering on the stove with a big dish on top of it, where you can keep the pancakes warm after you've made them.

Sheila Gore (not verified)

5 years 4 months ago

I remember as a child having something similar at our local IHOP growing up in Chicago. I think they were called German Pancakes. Rolled crepes with powdered sugar and lemon. I think they had been taken off the menu though because the pancakes weren't listed the last time I ate at an IHOP. Which was a few years ago. I'm going to make these and hope that I get a tasty retro blast from the past breakfast treat.

George (not verified)

6 years 4 months ago

They are tasty, easy to make, and the lemon adds just the right amount of zing!
Thank you!

Ann (not verified)

6 years 4 months ago

These homemade pancakes are the best! They are so easy to make—why buy pancake mix?
I used my Vitamix blender and presto!

Chris Winters (not verified)

6 years 4 months ago

Finally making these pancakes on a weekend. It's great that they can be whipped up in a blender! They're a different kind of pancake, more like a crepe. I love them!

Susie Catohog (not verified)

6 years 4 months ago

I remember having these as a child in Kent England in the early '60s - best time of my life! After so long - first time I have made them for my grand-children here in the great State of Alabama!

AW (not verified)

6 years 4 months ago

These are the best pancakes ever! They're like crepes and I love the lemon and sugar icing though they're great plain too. A definite keeper.

Judith Collins (not verified)

6 years 4 months ago

I was curious as to what is layered between these cute pancakes... shredded lettuce, cabbage,
cheese? Just can't picture what else it might be.... maybe shredded butter? Ok, enough fun, please tell me what it is!

Hi Judith, We’ve actually updated the recipe (and photo) since you commented to better reflect the British heritage of the Shrove Tuesday pancake. However, the prior pancake photo showed shredded coconut. As an option, you can sprinkle shredded coconut onto your pancake batter; when the pancakes cook on the griddle, the coconut gets nicely toasted.  Then add an extra layer shredded coconut when serving. Enjoy your pancakes any way you like them!