Shrove Tuesday this year falls on 8 March 2011 – it’s the day before Lent starts and in the past was the time that rich foods such as eggs and fat were used up as these were forbidden foods during the 40 days of Lent. Nowadays Shrove Tuesday or pancake day is a tradition in itself!
I was never a big fan of pancakes as a child and to be honest still don’t see the big attraction however I’ve always enjoyed the fun of making and tossing them.
4oz Plain flour
Pinch of salt
2 large eggs
75ml cold water
2 tbsp butter – melted
- Sieve flour and salt into a mixing bowl. Add eggs and slowly whisk the mixture.
- As the mixture starts to come together gradually add the water and milk and continue to whisk until the batter is smooth.
- Leave the batter to rest for at least an hour, then when ready to start cooking add 2 tbsp melted butter to the batter and whisk to combine.
- Coat the pan with fat – I tend to use olive oil but any fat will work and put over a high heat until the pan is very hot. Reduce the heat slightly and add about 1/2 ladleful of batter to the pan.
- Immediately swirl the pan so the whole base of the pan is coated with batter and leave to cook for around 45 seconds – you will see the edges of the batter start to brown and the pancake will move as a whole in the pan when shaken. The pancake is now ready to toss!
- Don’t put too much mixture in the pan – 1/2 a ladleful is plenty and will give a nice thin pancake that is easy to toss.
- Oil the pan between cooking each pancake if you want to toss each one without the assistance of a palette knife.
I don’t have a particular favourite filling for my pancakes – on Tuesday I will probably be having sugar and lemon or nutella and banana as I have a sweet tooth. I have friends however who will fill their pancakes with whatever it is they are giving up for Lent – as you can imagine this makes for some very interesting fillings!!