Pancakes for Supper…Fat Tuesday

Sometimes breakfast is just the right thing for supper…that’s supper, not to be confused with dinner. Supper is what brings a family together around a table. And there is no better time to have pancakes for supper than on Fat Tuesday.

Fat Tuesday gets its name from the tradition of Christians eating all the rich food they intended to give up on the last day before the Lenten season began. It represented one last day of epicurean pleasure before fasting. Pancakes, traditionally, were a good way to use up all those rich foods—flour, sugar, eggs. Personally, I don’t need an excuse to eat pancakes—I love them. Homemade ones are, however, a little trouble and I find the frozen ones rubbery at best. This recipe will keep in the refrigerator for up to ten days…if it lasts that long. It’s a great recipe to have on hand for weekends with guests or for kids who get up at all different hours--just leave the griddle out for do- it- yourself pancakes!

Room Service Pancakes

6 eggs

4 cups buttermilk

1/4 cup vegetable oil

1 cup half and half

1 package dry yeast

4 cups flour

2 tablespoons baking powder

2 tablespoons baking soda

2 tablespoons sugar or honey

1 teaspoon salt

Beat eggs. Add buttermilk, oil, and cream. Sift dry ingredients together and add to liquids. Stir thoroughly. Refrigerate overnight before using. This is a light moist pancake with just a hint of yeast flavor. It makes about 3/4 gallon of batter.