Shrove Tuesday also known as Pancake Day comes in advance of Ash Wednesday marking the first day of Lent for many Catholics around the world. Celebrated by enjoying pancakes, we’re getting creative so you can take pleasure in more than a regular old flapjack.


Beer Pancakes with Pulled Pork and maple Porter beer syrup

Pulled Pork Recipe

  • 1 fresh pork shoulder, 5 to 7 pounds
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • Pepper to taste
  • 1 1/4 cup cider vinegar
  • 1/2 cups ketchup
  • 1/2 cup barbecue sauce
  • 1 1/2 tablespoons crushed red pepper
  • Dash of hot sauce
  1. Put pork in slow cooker. Sprinkle salt and pepper over pork shoulder and add vinegar.
  2. Cover and cook on low 9 to 12 hours.
  3. Remove from pot and pick meat from bones. Strain liquid, discard excess fat, and keep approximately 1 1/2 to 2 cups.
  4. Add remaining ingredients. Mix with minced meat and return to crock pot. Cover and cook on low for 1 to 2 hours longer.

Beer Pancakes

  • 1 cup all-purpose flour
  • ¼  cup white sugar
  • ¾ teaspoon baking powder
  • ½  teaspoon salt
  • 1 egg beaten
  • 1 cup beer (used flavored lagers or ales for a twist)
  • 2 tbsp butter, melted
  1. In a large bowl, stir together the flour, sugar, baking powder and salt.
  2. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
  3. Heat a skillet or griddle over medium heat. Melt a teaspoon of butter and spoon about 1/4 cup of batter onto the hot surface for each pancake.
  4. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.

Beer Maple Syrup

  • 1 cup maple syrup
  • 1 cup porter style beer
  • combine and bring to a boil, reduce by half and set aside to cool.

Cinnamon Roll Pancakes  

  1. (Adapted from Recipe Girl)
  2. Serves 4

For the pancakes

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 1 tablespoon vegetable oil

For the cinnamon filling

  • 1/2 sticks unsalted butter, room temperature
  • 1/4 cup plus 2 tablespoons brown sugar
  • 1 1/2 teaspoons ground cinnamon

Make the cinnamon filling

  • In a medium bowl, stir together the butter, brown sugar, and cinnamon. Scoop the filling into a quart-sized heavy zip baggie, and set it aside.

Make the pancakes

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the milk, egg, and oil, just until the batter is moistened.
  2. Heat a large, nonstick skillet over medium heat, and spray it with nonstick spray.
  3. Use an ice cream scoop to add the batter to the pan.
  4. Use the bottom of the scoop or cup to spread the batter into a circle, about 4 inches in diameter.
  5. Reduce the heat to medium low.
  6. Snip the corner of your baggie of cinnamon filling, and squeeze the filling into the open corner.
  7. When your pancake begins to form bubbles, add the filling.
  8. Starting at the centre of the pancake, squeeze the filling on top of the pancake batter in a swirl, just as you see in a regular cinnamon roll.
  9. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom.
  10. Slide a thin, wide metal spatula underneath the pancake, and gently but quickly flip it over.
  11. Cook an additional 2 to 3 minutes, until the other side is golden as well.
  12. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon.
  13. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.
  14. Rewarm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Optional -serve with cream cheese icing and fresh berries


Sweet Potato Pancakes with maple whipped cream fresh berries, walnuts and brown sugar bacon

  • Serves 4
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/4 cups milk
  • 1 tablespoon brown sugar
  • 1 tablespoon melted butter
  • 1 cup sweet potato puree

Brown Sugar Bacon

  • 8 thick cut slices bacon
  • ¼ cup brown sugar

Maple whipped cream

  • ½ cup heavy cream
  • 2 tbsp maple syrup  
  • For Garnish
     
  • 1 cup blueberries, raspberries, strawberries
  • 1 cup toasted walnut pieces
  • 4 sprigs mint

Preparation

  • In a bowl, whisk together the flour, baking powder, cinnamon, and salt
  • In a separate bowl, whisk together the remaining ingredients.
  • Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  • Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
  • Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
  • Flip the pancakes and cook for one minute longer.

For the Brown Sugar Bacon

  1. Position 1 rack in top third of oven and preheat to 400°F.
  2. Line large rimmed baking sheet with foil.
  3. Place large rack on lined baking sheet.
  4. Arrange bacon slices in single layer on rack.
  5. Sprinkle brown sugar evenly over.
  6. Bake until bacon is crisp and glazed, 15 to 18 minutes.  

For the Maple Cream

  1. In a bowl whip cream with maple syrup until soft peaks form
  2. Garnish with fresh berries, mint, walnuts, whipped cream and bacon.