Around here, this Tuesday before Ash Wednesday, the chatter is all about fasnachts, a rather bland fluffy doughnut that is served up slathered with turkey syrup (which contains no turkey, by the way). To be honest, even as a treat-starved child I never really found them exciting (shhh, don’t tell anyone).
Which is why I gladly embraced my English husband’s “Pancake Tuesday” tradition instead. He graciously agreed this morning to whip up a batch of pancakes, although admittedly his version is more crepey than traditional thick American flapjacks — still delicious, I hasten to say! His recipe is committed to memory but originally came from the brown cardboard-covered pocket notebook his mother gifted him when he left home for college. In it, she had jotted down instructions for making basic batter for Yorkshire pudding and favorites such as fish pie, as well as advice on cuts of meat and roasting root vegetables — a little treasure he’s carried with him for forty years.
At first, he was reluctant at my suggestion to add blueberries, bananas, and walnuts, along with the maple syrup, but in the end had to admit it was a winning combination and a sweet finish to our winter Carnival!