It’s everybody’s favourite time of the year once again…that’s right, it’s Pancake Day!
Traditionally known as Shrove Tuesday, this is the last day before the season of Lent, during which religious observers will abstain from dairy, meat and eggs. Making pancakes became a way to get rid of eggs, sugar and milk from the house before this period, which ends with Easter weekend.
Pancakes are the perfect basis on which to go wild with toppings. Different types of pancake lend themselves to different toppings, and can be sweet or savoury depending on taste. We’ve tried to include some interesting pancake recipes as a starting point for you to experiment with taste!
- 125g of self-raising flour
- ¼ tsp salt
- 65g caster sugar
- 1 egg
- 250ml milk
- 1 tbsp butter
Sift the flour and salt together, then add the sugar. Drop the egg into the bowl and stir in thoroughly.
Add milk, just enough to make a thick batter and then beat it until completely free of lumps
Heat up a non-stick frying pan or chapatti pan on a medium heat
Drop heaped spoons of the batter onto the pan, depending on what size you want them.
Cook until bubbles come up on the surface, then flip them over gently and cook until the other side is brown.
These are traditional French pancakes, and slightly more difficult to cook. However if you get it right then you have some deliciously light containers for all kinds of fillings.
- 100g of plain flour
- 300ml of milk
- 2 large eggs, pre-whisked
- 1 tbsp of vegetable oil
- Pinch of salt
Sieve the flour and salt into a large bowl, make a hole in the centre of it.
Pour the eggs into the well, followed by 50ml of milk and the oil.
Whisk together until all the flour is incorporated and you’ve got a thick but smooth batter (adding more milk if it’s too thin).
Before cooking add another splash of milk and whisk it in, then pouring in the rest of the milk while whisking. The ideal consistency should be about the same as thick single cream.
Heat your frying or chapatti pan over a medium heat – if it’s non-stick, rub with a little oil.
Ladle the mixture out, turning the pan to ensure it spreads out in a neat circle.
After about thirty seconds the underside should be golden brown, and then it’s time to flip!
Note: don’t worry if you don’t get this right the first time; virtually no one does.
Hold the handle firmly, slide a fish slice under the pancake and in one quick movement lift and flip the pancake over, straightening out any wrinkles. After another thirty seconds of cooking, it should be ready to eat.
Gluten-free, Sugar-free, Vegan Pancakes
Just because you can’t enjoy the usual ingredients doesn’t mean you can’t have pancakes of your very own!
- 1 cup gluten-free oats
- 1 cup plant milk (such as almond milk)
- 1 small, ripe banana
Put all the ingredients into a blender and mix until it turns to a thick batter. Leave it to rest for ten minutes before using.
Place your pan on the hob on a low/medium heat and leave to warm up.
Drop as many pancakes are you think onto the pan and cook the first side until bubbles appear; then flip and cook the other side until brown.
Have a wonderful Pancake Day/Shrove Tuesday and if you’re fasting for Lent make sure you really enjoy these delicious treats while you can!