I am so excited - New Orleans. LA is known for its preLent celebration and we are doing a full on Mardi gras dinner at home with the kids - Jambalaya, a crawfish po boy, fried catfish, Beingets!!!

my kids wanted a king cake but nobody in our house likes it - they just want the good luck charm- twits

do you have a special menu for this time?

It's Pancake Day on Tuesday here in the UK - scoff scoff scoff at tea time! WOOOOOOO!

So Fat Tuesday is Pancake Day - Perfect, my kids will love that! whats your favorite topping?  I am a purist - just warmed pure maple syrup for me

Sugar or Maple syrup ... or chocolate!

In the US we eat pancakes for breakfast, but in the UK we eat them for dinner :>

My husband will not eat eggs or pancakes for any meal but breakfast.  

Anyone have a good authentic recipe for Yorkshire pudding?

The whole pudding thing is something I do not understand.... what is it?

for my family pancakes are breakfast but having Breakfast for supper is a treat (and only on weekends because of the sugar in the syrup)  my sons favorite though is French toast - messy but good

Flour, milk, eggs, salt.

I use the old Joy of Cooking recipe, more or less:  7/8 cup flour, 1/2 tsp salt, 1/2 cup water, 1/2 cup scalded milk, and two eggs.  Make a well in the dry ingredients, add milk and water and the well-beaten eggs, combine, and beat the heck out of it (you want the batter good and bubbly).  Cover and let rest for at least an hour (if you're concerned about the freshness of your eggs you can refrrigerate the batter while it's resting, but you'll need to let it come back to room temperature afterward).  Beat the heck out of it again and put in a hot pan with drippings or butter (the recipe calls for 1/4 cup drippings and a 9x13-inch dish, but see my comments later) and bake at 400 degrees F for twenty minutes, 350 degrees F for another fifteen minutes or so.

Since there's no leavening, apart from the eggs, all of that beating and resting stuff is critical.  Don't be tempted to take shortcuts.  Also, I prefer hard, high-gluten flour (e.g. bread flour) to the all-purpose flour available locally, which tends to be on the soft side.

If you have some proper, old-fashioned heavy muffin tins (none of that Teflon rubbish or, worse yet, those silicone rubber abominations), you can make individual portions (that's the only way I do it now).  Preheat and put a bit of the hot pan drippings in each cup followed by, I reckon, about a 1/4- to 1/2-inch or so of batter.  The nice thing about this is that when the puddings deflate, you're left with a little cup which affords excellent gravy containment.

Shrove Tuesday, actually. Lemon juice and sugar is the classic English topping.

Yorkshire puds - in the US, you can make them with plain ole pancake mix! Muffin tins - oiled a bit first - filled with mixture, put into a HOTHOTHOT oven for no more than ten mins and done ... these are savoury "puddings" (though they're not dessert, so I don't know why they're called puddings) to be eaten with roast dinners (usually beef, but we have them with anything!), best smothered with gravy.

More information from an official source on all things British:
http://ukinusa.fco.gov.uk/en/faqs/holida...ancake-day
(are all the questions that frequently asked?!)