Has anyone else noticed the explosion of pancake recipes lately? We can't seem to open a magazine or surf the web without running into a picture of syrup-drizzled, crispy-edged, meltingly-tender pancakes. We even talked about making light and fluffy pancakes here on the Kitchn just last week. Might as well give in!
Not that we're really complaining about any of this! Pancakes are so very good and so very simple to make on a lazy weekend morning. What's really amazing is how many different variations there are to choose from!
• Heavenly Hots from Amanda Hesser in the New York Times - We've been drooling over these tangy little sour cream pancakes ever since Faith reviewed them!
• Cinnamon Bun Pancakes from the Pioneer Woman on Tasty Kitchen - Topped with maple syrup icing and infused with cinnamon, these pancakes will definitely satisfy our sweet tooth.
• Oatmeal Pancakes from Orangette - Anything that starts by soaking oatmeal in buttermilk overnight is sure to be a winner at our breakfast table.
• Chocolate-Espresso Pancakes with Raspberry Coulis from Inn Cuisine - Talk about indulgence! If you're a fan of dessert-for-breakfast (or breakfast-for-dessert, maybe?!), this one is for you!
• Coconut and Ricotta Pancakes with Ginger Syrup from Bon Appétit - We're curious how the rich ricotta would work with the coconut in this recipe. The ginger syrup sounds divine!
Ah, mystery solved! In the course of pulling these recipes together, we discovered that pancakes are a traditional way to use up rich ingredients like eggs and butter before the beginning of Lent. You learn something new every day...
Provided you're not observing Lent, which one of these would you like to try this weekend?
Related: How to Make Scallion Pancakes
(Image: Sandie from Inn Cuisine)
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Just in time for the weekend-I'll have to remember this when we are deciding what to make for breakfast tomorrow!
Typically, people eat pancakes on the last day before Lent - Shrove (Pancake) Tuesday. The idea is to use all the fresh ingredients that won't last through Lent, because you won't be eating that stuff again until Easter.
So, technically, your recipes are a tad late. They sound great though!
The oatmeal pancakes, definitely, never tried that technique before!
But my syrup has to be my mother's homemade, just a little butter and brown sugar in a skillet, and add a little flavoring (vanilla, lemon, almond, etc). I remember sitting at the table, waiting for pancakes, as she was making syrup and the memory alone makes it worth the few extra minutes.
Yeah, we had pancakes for Mardi Gras. My 4-year-old was really taken with the idea of pancakes for DINNER and is already lobbying for another batch. I'm trying to sell her on savory ones for dinner: veggie pancakes, wonderful Indian black-eyed-pea pancakes, latkes. No, she wants buckwheats with maple syrup and strawberries.
That butter-brown sugar syrup sounds fantastic Rucy!
I can vouch for the oatmeal pancakes by Orangette. We made a 1/2 batch yesterday morning and already have the buttermilk soaking for a new batch this morning. Only tweak: I put in a dash of cinnamon with the dry ingredients and added sliced bananas to the batter as they were on the griddle. These things are freakin delicious and very easy!