When our kids were growing up, “schmancakes” were often on the weekend breakfast menu, so-called thanks to Jan Slepian’s children’s book, The Hungry Thing. It takes the wisdom of a child to decipher the Hungry Thing’s desire for “schmancakes” — and if you have not yet guessed yourself, these are that favorite breakfast item more civilly known as pancakes. (And if you’ve not had the pleasure of reading this book sometime in the last quarter century, I’ll bet the C.H. Booth Library can help you out.)

At any rate, “schmancakes” are on my mind as Fat Tuesday, or Shrove Tuesday (February 16, this year), draws nigh. Fat Tuesday was an excuse to use up all the delicious buttery foods in preparation for the beginning of the spartan Lenten season that begins on Ash Wednesday for those of the Christian faith. For some reason, pancakes became traditional vehicles for that final pre-Lenten feast. And why not?

Pancakes are absolutely delicious, morning, noon, or night. Classic buttermilk cakes topped with a dollop of butter and drizzled generously with maple syrup, fruit sauce, or pancake topping fit the bill for a decadent send off to the day. Give them a nutrition boost, though, by using whole grains and yogurt in the mix. Throw in some chopped nuts or a spoonful of peanut butter for some extra protein. Don’t forget to dress them up with berries or other fruit!

Pumpkin pancakes anyone? Pumpkin puree (sweet potato puree is an option to think about) added to pancake mix with ginger, cardamom, coriander, and cinnamon can satisfy any hungry thing. Top with apple sauce in place of syrup.

Who said pancakes have to be sweet? How about an herbed broccoli and mozzarella cheese pancake topped with a light tomato sauce and Parmesan cheese for lunch? Mixing chopped, cooked veggies and herbs into the batter, cutting back on sweetener, and choosing a savory topping (cheese sauce?) turns plain hot cakes into HOT hot cakes.

A filling supper pancake that certainly meets the criteria of Fat Tuesday is one we have put on the dinner plate more than once over the years. A layer of cream cheese sandwiched between two dense cornmeal pancakes with sharp cheddar cheese and zippy spices is topped with salsa and sour cream. Uffdah. Definitely calls for some Lenten fasting after that meal!

Personally, I’m looking forward to Fat Tuesday. “Schmancakes” in some guise will most definitely be on the menu. As the Hungry Thing would say: “Feed me!”

Basic Whole Grain Pancake Mix

Preheat an electric griddle to medium high, or heat a heavy skillet.

2 cups whole wheat pastry flour

½ cup old-fashioned rolled oats

¼ cup stone-ground yellow cornmeal

2 tsp baking powder

¼ tsp baking soda

Pinch salt

1 tsp cinnamon

Stir dry ingredients together in a bowl.

Whisk together:

1 cup milk or soy milk

1 cup plain yogurt

½ cup orange juice

2 large eggs

2-3 tbsp honey or maple syrup or agave

¼ cup canola oil

Make a well in center of dry ingredients. Pour wet ingredients into the well and mix until combined, but do not beat vigorously.

Pour 1/3-cup batter for each pancake onto hot griddle. Bake until bubbles on top burst. Flip gently and continue cooking until steam stops rising and cake is brown on the bottom when you peek.

Serve hot with butter and maple syrup.

About 15 pancakes.

Spicy Cornmeal Pancakes

1½ cups whole wheat pastry flour

¾ cup stone-ground yellow cornmeal

2 tsp baking powder

¼ tsp baking soda

1/8 tsp salt

¾ cup grated sharp cheddar cheese

½ tsp chili powder

½ tsp ground cumin

½ small habeñero pepper, minced and/or

1 small jalepeño pepper, minced

½ cup thawed corn niblets

¼ cup roughly chopped cilantro

Mix all together.

In another bowl, whisk:

1 cup milk

2 eggs

¾ cup plain yogurt or half yogurt, half sour cream

1 tbsp honey

3 tbsp extra virgin olive oil

3 tbsp cream cheese per pancake

Salsa

Sour cream

Make a well in center of dry ingredients and pour in the wet ingredients. Stir until well combined.

Pour 1/3-cup batter per pancake onto hot griddle. Cook until any bubbles on surface begin to break and then flip. Continue cooking until steam no longer rises from pancakes. Peek under one to see if it is golden brown.

Place one cake on plate and top with cream cheese. Top with second cake, then salsa and sour cream.

Don’t even think about the calories. Enjoy.

About 10 to 12 pancakes.