Yes pancake Tuesday is fast approaching. However, I decided to make pancakes today because I’ve had a little soldier down all week with strep throat and I knew pancakes would cheer him up and more importantly encourage him to eat! Normally he’s eating me out of house and home.
So I’m talking more Shrove Tuesday pancakes as opposed to American style pancakes. Traditionally Shrove Tuesday (also known as Pancake Tuesday) was the last day before Lent started, so the idea was that rich food ingredients were used up in preparation for the fasting season of 40 days of lent. Although Lent is still practiced by a lot of people, pancakes on Pancake Tuesday have become very much a commercial practice and can be bought in most supermarkets at this time.
However, I always make my own and don’t limit the consumption of pancakes to any particular time of year, in fact we have them most weekends!
This is the recipe I have used for years which I got from Rose Elliot’s Vegetarian Cookery. Rose Elliot is considered the Queen of Vegetarian Cooking. I went through a phase of vegetarianism but the smell of bacon got the better of me and then marrying a total carnivore!
Anyway this is a simple recipe which never fails.
- 100g/4oz plain flour (original recipe uses wholewheat flour)
- half tspn salt
- 2 eggs
- 150ml/5fl oz milk
- 150ml/5 fl oz water
- 1 – 2 tblspn melted butter or sunflower oil
- A little oil or butter for frying
The easiest and quickest way of doing this batter is to put all the ingredients into a food processor and whizz until smooth. Alternatively put the flour and salt into a mixing bowl, mix in the eggs, then gradually beat in the milk and water and melted butter.
Brush the inside of a non stick pan with oil or butter. Heat the pan till it is very hot and pour about 2 tablespoons of batter for thin pancakes or more for thick ones. Tip the pan from side to side to spread the batter over the surface of the pan.
Cook the pancake for about 30 seconds or until you see little bubbles appear on the pancake surface, it should be golden brown underneath. Using a palette knife or egg lifter flip the pancake in order to cook on the second side until golden brown.
Serve immediately or stack on a plate over a pot of simmering water, placing a lid over the pancakes to keep them warm until ready to serve.
This batter makes about 12 pancakes. Regrease the pan if necessary, I have never found the need to do this but it depends on the pan.
I love pancakes in the traditional way with lemon juice, sugar and butter. However, I also love them with a mix of red berries and maple syrup. Enjoy! :O)