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Pancakes Flip Off Contest Brenham TX

February 19th, 2010 by Pamela Murski

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!

The Team!… Carmen & Steve Finn and Pamela Murski

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. 

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