Adding to say that the Fluffy American style pancakes being 3 on the plate was a little too much for DH and I, so we had half each.

It all looks good, neely - thanks for the idea!

Now I know what to make tomorrow 🙂

I first heard about Pancake Day from a British guy I went to school with, but I've never quite gotten my head around look forward to pancakes on one day only. ;) American style, truly, would have less filling, but the half pint of berries looks worth waiting for, for sure! It's still Monday here, so plenty of time for us to catch up. :)

Let’s know how they turn out Carol.

I guess pilllog, it’s more of a community thing, Pancake Day where you know some friends and family will be cooking pancakes that day... tradition. Of course we have pancakes many other times of the year and look forward to them.

Neely, I'd love to cook along and make pancakes, but it's still Monday here and I have to have my grandson in Grand Rapids at 9 am for his neurologist. That means leaving home at 7 am, so probably not going to make pancakes first. I'm not a morning person at all and don't eat anything first thing in the morning.z

Can I pretend I mixed up the days and use Wednesday as Shrove Tuesday? Yeah, that's it, I just got confused as to what day is is, LOL. I do like pancakes and haven't had them in quite a long time, and I have home canned blueberry syrup in the pantry and raspberries in the freezer, so it would be part of my "clean the freezer/clean the pantry" cooking that I've been working on, which is kind of the same.

Annie

It’s 09:00 here. I‘ll be making plain English pancakes this evening, served with lemon juice and crunchy granulated sugar. No cream, no jam, no fruit, no syrup. I rarely make pancakes any other time of year, and, if I do, they're always savoury. Lemon and sugar are reserved for one day a year.

Shrove Wednesday works for me Annie, some of your blueberry syrup sounds yummy.

Lemon and sugar is our usual go to pancake topping floral, sometimes savoury but this time I thought I’d ramp it up for fun.

Never heard of Pancake Tuesday, but it’s Tuesday here now and I planned to make (gf) crepes today. I made some this past weekend for gf blintzes, with pomegranate molasses, and they were a big hit!

A bit OT here.

Pancake days are a huge fundraiser in the Midwest, usually Saturday. Various groups sponsor the feeds: veterans groups, art clubs, the library, civic organizations, as well as fundraisers for folks who need assistance with health/medical bills. I'd say there's about one a month.

Woke this morning hungry for pancakes, not knowing it is a real thing - Shrove Tuesday. Some kind of weird global mental telepathy going on?

staying OT :) I see the occasional ’pancake breakfast’ fundraiser, and even more ’spaghetti dinner’ fundraisers, but a ’Chicken BBQ’ is by far the most common fundraiser of that type around here in upstate NY.

Had to laugh nancy ’ some kind of weird global mental telepathy going on’

Hope you enjoy those pancakes party music.

At small fund-raisers here you sometimes see a big crepe round cooker plate (at a loss for the correct word here ) like you see in France, being used for selling crepes. Often lemon and sugar sometimes a squeeze of orange juice like a poor man’s crepe suzette.

Why is it pancake day? Around here pancake breakfasts are year round.

Thanks for the explination floral :)

It’s now 20:16. All eaten up. 10 of these from 1/2 pt of milk, 4 ounces of flour and an egg.

Perfect pancake/ crepe style floral. .. Yum. and thanks for the information regarding the origins of the day.

I was moire than willing to take on Pancake day and made lemony crepés for my dinner,. It’s been a long time and I enjoyed them immensely.

If I'm going to put lemon and sugar on a pancake, it's going to be a Dutch baby, aka a German pancake, not American pancakes. You'd also use confectioner's sugar.

Can I just comment on the use of the word 'crêpe' to describe the traditional Shrove Tuesday pancake we make over here? What I make I would not describe as crêpes. They are thicker and more substantial and therefore require flipping or turning to cook both sides. The term crêpe is reserved for a far thinner, wider circumference item which has crisp lacy edges and, because it is so insubstantial, needs cooking only on one side. There is a clear difference in our minds and we don't use the words interchangeably, although they are the same in French.

Thanks, Floral, for the description. It looks like a ”blintz pancake”, but while thicker than a crêpe, blintz wrappers are only cooked on one side, so still not as thick as yours, right? When we were small, we didn't like blintzes, but got all the torn and other rejects of the pancakes. They were so good hot out of the pan!

Good going with the pancakes CAKate and Eileen I must admit I’ve never made a Dutch baby Eileen, will try it ’one day’

Yes Floral I do understand your pancake style having lived and cooked in England with lots of English friends and family. for 12 years...that’s why I referred to them as crepe style. .. as opposed to American style I guess. We make them your way in Australia as well.

I suppose none of us home cooks has one of those large metal heated plates that true French crepes are cooked on ( it must have a name... help me out here Islay Corbel if you read this and know the name ) But anyway we all continue to make pancakes, be they crepe style or whatever, in our fry pans and they are delicious.

Edited to add... thanks for decribing ’blintz pancakes’ pilllog... I’ll have to look them up.

Dutch babies are eggy and are nice that one baby serves two or three without having to keep making more while everyone eats, as you do with pancakes. They are excellent with lemon and powdered sugar.

Sometimes my Dutch baby doesn't rise a lot and I think I may have been overbeating the batter and deflating the air bubbles before it went in the pan.

Interesting. My mother always made the German Pancakes that her mother made that her immigrant German mother made. They are more like Floral describes.

The first time I ever ordered a German Pancake in the US was what I call a giant Dutch Baby. It was very good and very large, but not what I was expecting.

As children, we learned my great-aunt's method for making blintzes from our mother. The pancake is lots of eggs, flour until it's too thick to move, milk until it's batterish, a little sugar and salt. The filling requires making the cheese because you can't buy fresh hoop cheese anymore, though it used to be the most common cheese, and other cheeses have the wrong moisture content and flavor. Luckily, it's not hard to make if you have an immersion circulator to hold the temperature. The pancake, however, is a method, not a recipe. You mix until the batter falls off the eggbeater just so. They're cooked in a small skillet or crêpe pan. First you oil the pan and heat it well, and pour the excess oil into the batter. Then you pour the batter into the pan and pour the excess back. This gives you a pancake with a tail, about twice as thick as a crêpe. The tail, from the pouring back, the part that goes up the side of the pan, is a real help in rolling the blintz. Commercial ones nowadays are often presented long and open--it's labor saving, but not normal. Add a dollop of filling (doesn't have to be traditional cheese) to the tail, roll over, fold in the sides, and finish rolling. Very much like a burrito or egg roll, but proportion about 2:3. Feed the fails to the kids. :) Very eggy. Slightly sweet, but not as sweet as regular pancakes. Not health food. Often eating for the June-ish holiday, Shavuot ("weeks").

I've had (shared) plenty of Dutch babies at brunches, but have only made Sleevendog's. It came out great, but I didn't really have the right pan. I should try it again now that I have a better pan. They're not as eggy as blintz pancakes, but very good. :)

No one has mentioned clafoutis. Is that too far from "pancake"?

I hadn't thought about the different types of pancakes. And I understand the meaning behind the tradition.

I may be wrong, but I think the 'Dutch' in Dutch baby might come from Pennsylvania Dutch, which comes from Deutsch, which means German, of course.

Growing up, I always knew it as a puff pancake. My mom would make them for a dessert with slivered almonds, lemon juice, powdered sugar and strawberries. Her recipe came from Gourmet magazine.

So I never made any pancakes yesterday - oh well, we're not observing Lent either. I can make pancakes another time 😋

I think clafoutis is more of a pudding.

I agree that clafoutis seems more like a pudding.

Interesting technique wanting to get the tail when cooking those blintzes.

I think of a Dutch baby as being like a large Yorkshire pudding, without any sugar of course. The Dutch babies and Yorkshires don’t equate as pancakes to me... different beasts.

I think a lot of it boils down to the eggs to flour ratio. :)