Fat Tuesday - The guilt free day for Pancakes

Shrove Tuesday (also known as Pancake Tuesday and Pancake Day) is the day preceding Ash Wednesday, the first day of Lent. Shrove Tuesday is determined by Easter; its date changes annually.

The expression "Shrove Tuesday" comes from the word shrive, meaning "confess."^[1] Related popular practices are associated with celebrations before the fasting and religious obligations associated with the penitential season of Lent. The term Mardi gras is French for Fat Tuesday, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins onAsh Wednesday. 

Source *Wikepedia.

It's OK to enjoy your Big Fat Stack of Pancakes today.

Shrove Tuesday, Pancake Tuesday or Fat Tuesday...  Whatever you call it, it's a day that you can eat Pancakes to your hearts content before you are supposed to swear off of guilty pleasures for 40 days.  Who's kidding who?  How many people last the 40 days?  If so it should be marketed as a diet plan that works.

I have never been to Mardi Gras but I can only imagine how much food I would consume and how much weight I would gain after a few days in the Big Easy.   

There are low fat, or gluten free pancake recipes but I am not going to give you that recipe.    I like to go classic and then you add whatever you like to it.   Blueberries,  brain food,  strawberries, heart and love food,  maple syrup,  good Canadian liquid gold.   

Here's a really cute way to make Pancakes from  Brit Chef Jamie Oliver and his daughters.

and this is Martha Stewart's recipe for Basic Pancakes.

 PANCAKES

Ingredients

• 1 cup all-purpose flour, (spooned and leveled)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons unsalted butter, melted, or vegetable oil
• 1 large egg
• 1 tablespoon vegetable oil
• Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Directions

1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.