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Shrove Tuesday Recipe

02.14.21 | Family Life | by Deacon Logan Hurst

Shrove Tuesday Recipe

    Celebrate Shrove Tuesday with an iron skillet Dutch pancake topped with whipped lemon cream.

    Looking for a fun pancake recipe for Shrove Tuesday? Try this one out!

    Dutch Pancake

    Ingredients

    • 3 Tablespoons butter, at room temperature
    • 4 Large Eggs
    • ¾ Cup Milk
    • ¾ Cup all-purpose flour (make sure to level)
    • ½ Teaspoon sea salt
    • ½ Teaspoon pure vanilla extract
    • ¼ Cup Sugar

    Directions

    1. Preheat oven to 425 degrees.
    2. Melt 3 tablespoons of butter in medium cast-iron skillet over medium heat; set aside.
    3. Combine eggs, milk, flour, salt, cooled melted butter, vanilla, and sugar in blender.
    4. Blend well on high until mixture foams, about one minute.
    5. Pour batter into buttered skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
    6. The pancake will puff up and then fall as it cools.
    7. While the pancake is cooking, whip together the topping.

    Whipped Lemon Cream

    Ingredients

    • 1 Package of instant lemon pudding mix
    • 1 Pint of whipping cream
    • Juice of 1 lemon
    • Rind of half of one lemon zested
    • Fresh Raspberries

    Directions

    1. Pour the lemon juice and lemon pudding mix into a cold mixing bowl (You can stick the bowl in the freezer for a few minutes).
    2. Slowly pour the whipping cream into the bowl, mixing on low at first, and then gradually increasing the speed until the mixture forms a thick spread (The consistency should be similar to that of whipped butter).

    To serve, slice the Dutch pancake into eighths and serve with a large spoonful of whipped lemon cream and a sprinkle of raspberries. This is a dish that is at its best while still warm.