Pancakes two ways: The delicious answer to your Lenten date night dilemma

In honour of the smorgasbord of Lenten landmarks, The Register has two pancake recipes: An over-the-top indulgent recipe perfect for Shrove Tuesday, along with an Ash Wednesday recipe sure to keep you energized during a day of fasting. Make them Valentine-friendly by cutting them into heart shapes. 

Shrove Tuesday Buttermilk Pancakes
(serves 12) 

Ingredients 

• 1 1/2 cups of all-purpose flour 
• 3 tbsp sugar
• 1 tsp baking powder 
• 1/2 tsp baking soda
• pinch of salt 
• 2 cups buttermilk
• 1 egg
• 1 tsp butter-flavoured extract
• 4 tbsp melted butter (plus more for frying) 

Instructions

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In another smaller bowl, whisk together buttermilk, egg, melted butter and butter extract until smooth. Slowly whisk the wet ingredients into the dry ingredients, stirring after each addition until there are no lumps.

In a large frying pan over medium high heat, melt a tablespoon of butter for each pancake. Carefully scoop the batter onto the griddle using a measuring cup (use 1/3 cup or 1/2 cup depending on how large you like your pancakes) Cook until lightly browned on both sides. 

Serve buttermilk pancakes to a loved one with slabs of butter, maple syrup, freshly whipped cream and fresh fruit of your choice. (Pixabay photo)

Ash Wednesday Banana Pancakes 
(serves 12)

Ingredients 

• 3 cups of oat flour
• 3 tbsp sugar
• 3 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups of dairy-free milk (such as almond or soy)
• 2 ripe bananas, mashed
• 1/3 cup of coconut oil, melted (plus more for frying)

Instructions

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a separate smaller bowl, whisk milk, eggs, oil and bananas until smooth. Slowly add the wet mixture to the dry mixture, beating until combined and there are no lumps. Let sit for 15 minutes.

Heat a large, greased frying pan over medium high heat. Carefully scoop batter onto the griddle (1/2 cup for each pancake). Cook until lightly brown on both sides. Using a heart-shaped cookie cutter, cut pancakes into heart shapes. 

Serve these guilt-free pancakes with a sprinkle of cinnamon, sliced bananas and real Canadian maple syrup. (Photo by Meggie Hoegler)