Murski Homestead B&B participated in the Great Pancake Flip Off contest this week on Shrove Tuesday. You may ask what is Shrove Tuesday and Pancake Day…….Pancake Day, also known as Shrove Tuesday in Britain, is the day before Ash Wednesday and the start of Lent. ‘Shrove’ – as in Shrove Tuesday – stems from old English word ‘shrive’, meaning ‘confess all sins’. It is called Pancake Day because it is the day traditionally for eating pancakes as pancake recipes were a way to use up any stocks of milk, butter and eggs which were forbidden during the abstinence of Lent. Now in the U.S., Pancake Day lasts all week, and why shouldn’t it as we all can agree that life needs more pancakes!
We teamed up with another local B&B, friends Steve & Carmen Finn, of the Knittel House. Steve made the delicious and utterly light buttermilk pancakes (you can’t get more traditional in the South than that), Carmen did the set ups and kept us on track and I made the topping and syrup, Pan Fried Bananas with a Roasted Pecan Brown Butter Syrup. Everything was incredibly delicious and so much fun! I have posted the recipe for the topping/syrup below. Time to get rid of that store bought syrup and experience a delicious homemade one without any preservatives or additives….it is so easy and if you have any leftover just pour it over a store bought Angel Food Cake and top with ice cream!
Roasted Pecan Brown Butter Syrup 1 cup chopped pecans 1 stick butter 3 cups sugar 5 cups water Roast pecans at 400 degree F. in single layer on sheet pan for 7-10 minutes. Watch closely so as not to burn. (You will know when they are roasted enough when you can barely put your hand on them.) Meanwhile, melt and brown butter in deep saute pan. You will brown the butter on medium heat until it is a golden brown (again stirring and watching closely). You want it to be rich golden brown and not a dark brown—which is burnt. Toss roasted pecans in browned butter and scoop out pecans into a side dish. Into remaining butter left in pan, add sugar and water. Bring to a boil and boil about 20 minutes until reduced to desired consistency for syrup. Stir in pecans. Slice bananas and fry in a little melted butter in hot skillet, one to two minutes per side. Brown them quickly. Do not overcook or stir too much as they will turn to mush. Top pancakes with bananas and drizzle over Roasted Pecan Brown Butter Syrup. Top with a little whipped cream for an elegant presentation.






