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Faschingsdienstag or Pancake Day

Living nearly half my life in England made me forgetting the Austrian version of Pancake day. On January 6th is epiphany, the Three Kings Day, when the carnival and ball season starts. Every profession like bakers, lawyers, doctors etc have their ball. The season ends on Faschingsdienstag, pancake day with everyone dressing up having a big party. And everyone eats Faschingskrapfen = Fasching means carneval, Krapfen means doughnut.

So with the food we have a common understanding as on Ash Wednesday lent starts so we have to eat up all the eggs, flour and fat until Easter when we can stuff ourselves with chocolate eggs.

We are big fans of pancakes: fluffy American buttermilk style, thin and big French crepe style and gluten free wholesome nut style. Once or twice a week this is what we have for breakfast because it’s much better than any shop bought coco pops, star or bear shaped crunchy thingies calling itself healthy with added vitamins. At least I know my flour, free range eggs, butter and how much sugar I put in. Just have to monitor the toppings they add on!

Because of the ever increasing number of gluten intolerance I will share my healthy pancake version with you.

Oat and Buttermilk Pancakes – Gluten Free

Oat and Buttermilk Pancakes – Gluten Free

 Instructions

  1. Melt the butter in a pan at low heat.
  2. With my Bamix I put the oats and nuts in the mill to grind them. Or use a food processor. Transfer to a bowl and add all dry ingredients. I like to add Flax seed for added Omega 3 put that is optional. This you can prepare in the evening to have 10 minutes longer in bed.
  3. Add the eggs and the buttermilk and mix through and finally the melted butter. Let stand for few minutes until your pan is at medium heat. If you need more fluid add either some milk or nut milk or more buttermilk.
  4. Spoon dollops of dough into your pan and cook on one side until bubbles appear, then turn over and cook other side. Serve with joghurt, fruits or just lemon juice.

 

 

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