Keep your gaudy beads and boisterous crewes, your jambalaya and gumbo, and, by all means, have your cake with its plastic baby. Yes, I’m giving King Cake short shrift because for the Mister and me and our little family, the only cake to have today is a pancake.
Mardi Gras? Not in our neck of the woods. Around here the day before Ash Wednesday is known as Shrove Tuesday. And there will be no etouffee or crawfish, only pancakes, in keeping with the tradition of emptying the pantry and buttery of the sugar, eggs, butter, and cream that have been historically off-limits during the Lenten season.
The name Shrove Tuesday evolved from the practice of “shriving,” or confessing one’s transgressions or sins. Although the term fell out of use years ago, it survives in the expression “short shrift,” which means to show little concern for another’s troubles or excuses.
The T&C family spent many happy Shrove Tuesday evenings enjoying pancakes and fellowship with our local flock in Mount Dora, Florida, where the elder gentlemen of the parish fried sausage and kept three or four electric griddles full of golden batter. Each year Big and Middle vied with their friends for the unofficial pancake-eating record, much to my embarrassment.
Sadly, our new church does not host a Shrove Tuesday Pancake Supper, but we don’t let that stop us! Thanks to my good friend MFB, we still enjoy our pancakes and our sausage, and I don’t have to stand in front of a hot griddle all evening.
1 pound ground sausage, browned and drained
2 cups pancake mix
1 1/3 cups milk
2 eggs, beaten
1/4 cup vegetable oil
Brown and drain sausage. Mix pancake mix, eggs, milk, and oil. Add sausage to batter and pour into a 9 x 13” pan, coated with nonstick cooking spray. Sprinkle with cinnamon sugar over top and bake at 350 or 30 minutes or until lightly browned. Serve with warm maple syrup.
Taste and see that the Lord is good; blessed is the one who takes refuge in Him. Psalm 34:8