Community Hall was decked out in purple and green for the 2017 Mardi Gras Pancake Brunch on February 26. Volunteers set tables, flipped pancakes, served sausages, cleared tables, and helped clean up – a big effort that paid off for the Williamstown Food Pantry.
Approximately one hundred diners, sporting colorful Mardi Gras beads, enthusiastically filled up on sausage and buttermilk pancakes topped with local maple syrup, blueberry sauce, applesauce, or whipped cream. It was truly a community effort: several local merchants donated enough to cover expenses: Wild Oats gave all the ingredients for the pancakes; Wohrle’s donated the sausages; Stop and Shop covered a number of other smaller expenses; and FCC volunteers provided orange juice, butter, and toppings. Volunteers from FCC and Sts. Patrick and Raphael Parish did the work to make it happen. All of the cash donations from diners will go to the Williamstown Food Pantry, a total just shy of $800.
Several people have asked for the recipe for the pancakes, one that we have refined over several years of pancake brunches:
1st Congregational Church Corn Meal Pancakes
makes 25 pancakes
- 6 well beaten eggs
- 4 cups buttermilk (1 quart)
- 1/4 cup (1/2 stick) butter, melted
Mix in large bowl:
- 3-1/2 cups unbleached all purpose flour
- 1 cup cornmeal
- 1/3 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cardamom
Add wet ingredients to the bowl and mix with a few swift strokes.
Thanks to all the many volunteers who made this festive event happen.