It’s not often that we would recommend throwing food around a kitchen but we always make an exception for Shrove Tuesday.
Do you know that the tradition of tossing pancakes originated in 1445 when a housewife from Olney, Buckinghamshire, was so busy making pancakes that she forgot the time until she heard the church bells ringing for the service? She raced out of the house to church while still carrying her frying pan and pancake, tossing it to prevent it from burning.
Shrove Tuesday marks the last day before Lent, traditionally a period of abstinence, associated with clearing your cupboards of goods such as sugar, fats and eggs. Traditionally, pancakes were eaten on this day to use up these foods before the 40-day fasting season of Lent began. But enough of the history, how do you make them and what do you eat them with?
Call us old fashioned but on Shrove Tuesday we like ours with a bit of lemon juice and sugar, and perhaps some fruit (see picture). They are also great with jam, chocolate spread and maple syrup.
Savoury pancakes are also great too. Why not try them filled with ham and cheese, smoked salmon, chicken and bacon or spinach and ricotta.
The pancakes we make here in the UK is traditionally thin and light and not dissimilar to a French crêpe, but there are other versions you can try. A staple breakfast in the USA are buttermilk pancakes, which are slightly thicker and normally serves with butter, maple syrup, blueberries and streaky bacon.
Our friends north of the border make Scotch pancakes which are thicker and much smaller. Serve warmed with a butter and jam, they are delicious.
In India, Dosa pancakes are very popular. Made with batter of fermented split peas and rice, they can be served on their own with chutney or filled with spicy scrambled eggs, spiced coconut potatoes or Chana masala (chick peas) – there is literally no limit.
Chinese pancakes are ultra-thin and perfect for eating with crispy duck or if you are vegetarian serve them with hoisin sauce, mushrooms and greens.
Shrove Tuesday traditional pancake recipe:
100g plain flour
2 egg
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable oil, plus extra for frying
pinch salt
Method:
1. Put the flour and a pinch of salt into a large mixing bowl. Make a gap in the centre and put in the cracked eggs. Pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
2. Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
3. Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Leave to cook or about 30 secs. pan is the right temperature, the pancake should turn golden underneath after and will be ready to turn.
4. You can then either turn the pancake over with a fish slice or toss it. Cook the other side for another 30 seconds before turning out onto a warm plate. Repeat this with the rest of the batter.
Serve with lemon juice, a little sugar and strawberries and raspberries for a great breakfast.
About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.
