Today, February 25th is Shrove Tuesday. The date can be anytime between February 3rd & March 9th. It is exactly 47 days before Easter Sunday, based on the cycles of the moon.
For centuries, the consumption of pancakes has widely been regarded as a popular way to celebrate Shrove Tuesday, which takes place the day before Ash Wednesday in preparation for Lent. However, the day is celebrated in a variety of ways around the world with many different foods.
Today’s recipe idea comes from the bettycrocker.com website. I printed this pancake recipe out a very long time ago but never got around to trying it. So today’s the day … You notice it uses General Foods Bisquick mix. I don’t use a huge amount of this baking mix but its handy once in a while.
I was curious (as usual) about the history of the product. It seems a salesperson for General Foods, was on a train to San Francisco late one evening in the 1930‘s. Since the dining car was already closed and he was quite hungry, he asked the chef if he could make him something quickly, nothing fancy and not too much fuss. He was served a plate full of piping hot biscuits. When asked how this was possible so fast, the chef said he had a pre-mixed blend of lard, baking powder, flour and salt that he stored in an ice chest. This became the inspiration for a product that is still convenient more than 80+ years later. Today, Bisquick’s product line has grown to include flavored biscuit mixes, easy shake ‘n pour pancake mix and even gluten-free Bisquick. Interesting!
This turned out to be real good, but of course you have to like pumpkin to enjoy it and we do.
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- 2 cups Original Bisquick mix
- 1 tsp pumpkin pie spice
- 2/3 cup milk
- 2 eggs
- 1/2 cup pure canned pumpkin (NOT pie mix)
- 1 tsp vanilla
- 112 gm cream cheese, softened
- 6 eggs
- 1 1/2 cups milk
- 1 cup whipping cream,
- 1/2 cup sugar
- 1 Tbsp vanilla
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/2 tsp pumpkin pie spice
- 1/4 cup cold butter, cut into cubes
Ingredients
Pancakes
Filling
Topping
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- In a large bowl, combine Bisquick mix, & 1 tsp pumpkin pie spice. In a medium bowl, whisk together 2/3 cup milk, 2 eggs, pumpkin & 1 tsp vanilla. Add dry ingredients to wet, mixing ONLY until just combined.
- Heat griddle to about 325 F. Pour batter by 1/3 cupfuls onto griddle. Cook until edges appear dry, about 2 minutes, then turn & cook 1 minute. Repeat with remaining batter; let pancakes cool completely.
- Lightly butter a 13 X 9-inch baking dish. Spread each cooled pancake with cream cheese, then cut in half & place cut side down into baking dish.
- In a large bowl, beat 6 eggs, 1 1/2 cups milk, cream, sugar & 1 Tbsp vanilla. Pour over pancakes. Cover with plastic wrap; refrigerate at least 2 hours but no longer than 8 hours.
- When ready to bake, preheat oven to 350 F. Remove baking dish from refrigerator. In a small bowl, mix flour, brown sugar & 1/2 tsp pumpkin pie spice. Cut in butter with a pastry blender or finger tips until the size of small peas. Sprinkle on top of pancakes in baking dish.
- Bake about 1 hour or until topping is golden & filling is set. If topping browns to quickly, cover with foil. Allow to stand 15 minutes before serving.
