Admit it. You love eating breakfast for dinner. Well, you have the perfect excuse!

Today is “Fat Tuesday” or “Shrove Tuesday”, known in some countries as “Pancake Day”. It’s a last big wonderful splurge before Ash Wednesday and the beginning of Lent.

I gotta tell you, I love pancakes for dinner, with some yummy bacon alongside; and tonight’s cold weather makes “breakfast for dinner”, eaten  in your P.J.s, sound even better.

If you don’t have a favorite recipe for pancakes, here’s one you can’t miss with.  Alton Brown’s “Instant” Pancake Mix 

I love that with this recipe, the next time you want to make pancakes, half the work is already done!

Dry Ingredients:

6 cups all-purpose flour

1 1/2 teaspoons baking soda

3 teaspoons baking powder

1 tablespoon kosher salt

2 tablespoons sugar


2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups “Instant” Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Combine all of the dry ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don’t try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes

You can read more at this link:  Alton Brown’s “Instant” Pancake Mix

Now all you need is some delicious bacon, melted butter and syrup.

Only one problem; I’m not sure I want to give these up for Lent!




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Thank you!