PUFFED OVEN PANCAKE

2 tablespoons butter or extra virgin coconut oil

3 organic free range eggs

½ cup unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon organic sugar (evaporated sugar cane juice)

¼ teaspoon nutmeg

½ cup milk or yogurt

¼ teaspoon sea salt or kosher salt

3 cups sliced fresh fruit (strawberries, nectarines, apricots, pears, or peeled peaches)

Organic Powdered sugar or whipped cream (optional)

1. Place butter in a 10-inch ovenproof skillet. Place in a 400° oven for 3 to 5 minutes or till butter melts. In a medium-mixing bowl use a wire whisk or rotary beater to beat eggs till combined. Add flour, milk, and salt. Beat till mixture is smooth. Immediately pour into the hot skillet. Bake about 25 minutes or till puffed and well browned.

2. Top with fruit. If desired, sprinkle with powdered sugar or top with whipped cream. Cut into wedges and serve warm. Makes 6 servings.

Pancake Tuesday

Many English villages have customs that are hundreds of years old. On Shrove Tuesday, the day before Lent begins, Olney’s housewives bake pancakes (Olney is a town near Luton in south-central England). At noon, they meet in the village square and race to the church door. Each woman carries a griddle with a hot pancake in it, and must flip the pancake at last three times during the race. All the contestants go to the church service, and the winner receives a “kiss of peace” from the parish caretaker. Any pancakes left after the race is given to the bell ringers. Olney’s women now compete with the women of Liberal, Kansas, in an annual race held in both towns.

Some Minnesota pancake recipes call for freshly fallen snow as an ingredient.

CORNCOB SYRUP

1-1/2 gallons red corncobs, cut into 2-inch pieces. Cover with water and boil ½ hour. Strain water and use enough brown sugar with water to make syrup. This has a maple syrup flavor.

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