Pancake Tuesday came early at the cottage this year. I always love to have friends come over to eat pancakes but with the Husband getting home from work late and a Little Missy who is decidedly not at her delightful best in the evenings, lunchtimes are a much better time to entertain. Sunday became our Pancake Tuesday so we were able to invite our three Rockmills Neighbours and, as one of the Husband’s English Engineer friends was staying with us for the weekend, he – as well as doing a lot of washing up! – also got fed.
I have loved Pancake Tuesday ever since I was a child, standing on a chair so I could reach the cooker to make stacks and stacks of pancakes. It sometimes took a long time before the family was satiated! Since those crêpe-making days, the thinner the better, I’ve become a fan of fluffy American pancakes and I’ve yet to decide which way the pancake batter is going to go this evening. Maybe both – I’ve always loved two course pancake suppers and Ricotta and Spinach Pancake Bake is my default savoury option.
Don’t forget Pancake Tuesday tomorrow! I’m looking forward to trying out a new product from Sowan’s Organics – two organic pancake mixes, one with unbleached white flour and a spelt variation, which I’m particularly interested in. Both come fortified with organic vanilla, a great addition to savoury dishes – when I’m making Nic‘s Buttermilk Pancakes, I flavour them with some vanilla extract before adding the crispy bacon and maple syrup. If you have to buy a mix, best stick with something organic but, if you’re interested in making your own pancakes, you’ll find my standard recipe here with a useful dish for Pancake Tuesday – Ricotta and Spinach Pancake Bake. For more ideas check out Greatfood.ie‘s pancake special.
I have made this dish a couple of times for Pancake Tuesday as I love to have a pancake main as well as desert! One of the best things about it is that many of the elements can be made beforehand. This year I made the pancake batter on Sunday, the pancakes and tomato sauce on Monday, then assembled, baked and served on Tuesday.