Pancake Day

Here in the UK we will be celebrating Pancake day, also known as 'Shrove Tuesday ' 'Mardi Gras'  or 'Fat 'Tuesday' around the world. Shrove Tuesday is the feast day before the start of Lent. Pancake day was the last chance to use up the ingredients - milk, butter and eggs, which were forbidden during the lent fast.

Shrove Tuesday was once known as a 'half-holiday' in England. It started at 11:00am with the signaling of a church bell. On Pancake Day, pancake races are held in villages and towns across the United Kingdom. The tradition is said to have originated when a housewife from Olney 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.
 

Tasty Pancakes made from batter and fried, in fat, the ingredients symbolise four crucial points of significance at this time of year...

Eggs ~ Creation
Flour ~ The staff of life
Salt ~ Wholesomeness
Milk ~ Purity

PANCAKES
I love to serve these pancakes with just a squeeze of lemon and a little sprinkling of sugar.
Makes 8
 

125g Plain flour
1 large egg
300ml milk
pinch salt
vegetable oil for frying

Sieve the flour into a bowl with pinch of salt and make a well in centre, add the egg and whisk in gradually half of the milk, stirring constantly. Add the remaining milk and beat thoroughly until smooth. Heat the frying pan and brush a little oil over the base of the pan. Add a ladle full of batter and swirl the pan to coat the base with a thin even layer. Cook over a moderate heat for couple of mins or until bubbles start to appear and the underside is golden, loosen the edges of the pancake and flip it over (this is the fun part!) to cook the other side for further couple of mins. Pile the pancakes onto a plate, separating with sheets of greaseproof paper and keep warm until you cook the rest.


Another favourite of mine are Scotch Pancakes, otherwise known as Drop Scones. These are little pancakes and are very easy to make and easy to flip! I love to make and enjoy these anytime of the year. They are perfect with a sweet topping, try rum and pecan sauce or a scoop of vanilla ice-cream and a little blueberry jam. Or if you prefer a savoury topping how about some crispy bacon and maple syrup.

 
SCOTCH PANCAKES
 Makes 24

125g self-raising flour
pinch salt
50g caster sugar
1 egg
75ml milk
oil for frying

Mix the flour, salt and sugar in a bowl, add the egg and gradually beat in the milk to make a smooth thick batter. Heat the oil in a frying pan and drop a spoonful of the mixture into the pan. Cook until the underside is golden and the top has started to bubble, then flip over and allow other side to brown. Serve with the topping of your choice.

Tips ~

* For extra flavour, add a drop of lemon or orange essence to the batter mix.

* It is easier to whisk out lumps from a thick batter so beat the mix really well
before adding all of the milk.

* Avoid cooking the pancakes in to much butter or they will be too greasy.

* For lighter Scotch pancakes use the batter immediately, otherwise they won't
rise.

* Pancakes will keep in the fridge for two days.Re-heat them in a pre-heated oven 170C/325F/GAS 3 for around 4 -5 mins.

* Freeze them, place a piece of greaseproof paper in between each pancake. This will stop them sticking together, then wrap in cling film and freeze.