We can’t help but get excited about eating pancakes for dinner in recognition of Shrove Tuesday, especially when we add delicious toppings inspired by Bermudian favourites!



4 large eggs

1 cup milk (do not use low-fat or nonfat)

1 tablespoon butter, melted

1 tablespoon sugar

1 teaspoon vanilla, extract

1/2 teaspoon salt

1 cup all purpose flour

Additional melted butter

Powdered sugar



Preheat oven to 350°F. Blend first 6 ingredients. Gradually add flour; blend until smooth. Let stand 15 minutes.

Heat medium nonstick skillet over medium-high heat. Brush with butter. Add 2 generous tablespoons batter, tilting pan to coat bottom. Cook until golden on bottom, about 45 seconds. Turn pancake over. Cook until bottom is speckled with brown, about 30 seconds. Turn out onto paper towel. Cover with another paper towel. Repeat with remaining batter, brushing skillet with butter as needed.

Add a Bermudian twist by topping warm pancakes with fried Bermuda bananas (with plenty of Gosling’s rum!), homemade loquat jam or Bermuda Gombey Pepper Jam!