It's just two days after Valentine's Day, and while the smell of chocolate may still be in the air, innkeepers throughout the country are whipping up the pancakes in celebration of National Pancake Day on February 16, 2010. In Brenham, Texas a group of innkeepers have taken it one step further and are warming their skillets and donning their chef hats to prepare for the ultimate in flap jack flip-offs dubbed the Great Texas Flap Jack Flip Off on February 16, 2010 at Ant Street Inn in Brenham. Recognizing National Pancake Day, this competition will determine who has the best pancakes in the county, or at least in Brenham, TX. Eight area members of the Texas Bed and Breakfast Association will prepare their favorite pancakes for judges on Tuesday, February 16 at the Ant Street Inn, 107 W. Commerce, Brenham at 5:15 pm. Innkeepers will bring their own cheering squads and members of the public are invited and encouraged to attend.
Judges include local caterers and an esteemed county judge. Winners will be determined based on taste, texture and appearance and the specialty recipes, which will be shared with those attending the flip off.
Following the contest, a pancake supper will be held, where guests will have the opportunity to taste each of the pancakes entered in the contest and judge for themselves. The pancake supper is open public and the B&B guests; a donation of $4.50 per person is requested, with all the proceeds going to the Connie Spay and Neuter Clinic of Brenham.
The participanting B&Bs are all members of Washington County Texas B&B Association, Texas Bed and Breakfast Association and BedandBreakfast.com. Those competing include: Ingleside B and B, Wrigley House B and B, Ant Street Inn, Lillian Farms, Knittel Homestead, Brenham House B and B, Texas Ranch Life, and Murski Homestead.
Here’s a sampling of one of the pancake recipes to be featured at the Great Texas Flap Jack Flip Off.
Almond Pancakes from Ingleside B&B
Ingredients
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- 1 1/2 cups water
- 1 tablespoon sugar
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 2 cups buttermilk pancake mix
- 4 ounces almond paste, cut into 1/4-inch pieces
- 2 tablespoons unsalted butter, at room temperature
Directions
Serving suggestion: maple syrup and fresh raspberries
In a food processor, combine the mascarpone, water, sugar, almond extract, and vanilla extract. Process until the mixture is smooth. Add the pancake mix and pulse until just combined. Add the almond paste and pulse once to incorporate.
Preheat a griddle or a large, nonstick skillet over medium-low heat. Grease the griddle or skillet with 1 tablespoon of butter. Working in batches, pour 1/4 cup of batter per pancake onto the griddle and cook for about 1 1/2 minutes each side until golden. Repeat with the remaining butter and batter.
Arrange the pancakes on a platter and serve with maple syrup and fresh raspberries.
BedandBreakfast.com hosted their own pancake competition in 2008 in honor of National Pancake Day. To read all about it, click here.