A recipe to remember for Pancake Day
The weeks often just fly by, as do the days, but this coming Tuesday is Pancake Day, also known as Shrove Tuesday.
Have you ever wondered why Shrove Tuesday and Pancake Day are celebrated, or why they are on the same day?
The origins have their roots in Christianity. Ash Wednesday marks the beginning of Lent, a Christian period of fasting.
Shrove Tuesday is the day before Ash Wednesday, and as Lent would represent a significant period of fasting, people would have one last rich meal before starting.
The date for Shrove Tuesday changes each year, but as it is rooted in Christianity, the day will always be 47 days before Easter Sunday.
Pancakes have been a staple in Europe since the 1600s, being relatively easy to make and often containing nutrient rich ingrediants.
Pancakes gathered popularity on Shrove Tuesday for many reasons, but some argue that their ingredients often symbolise significance for Lent.
Eggs can be seen as a creation of life, while flour is the staff of life, salt can equate to wholesomeness, and milk to purity.
The name “Shrove” Tuesday actually stems from the Anglo-Saxon word “shrive”, which meant confess all sins.
Its origins may be that of a religious day, but Pancake Day is celebrated around the world by many different cultures and religions.
In reality, though, the ingredients are often easy to find, can be in anyones cupboard, but they are also hearty and can provide one last cheat meal before fasting.
As well as this, traditionally, this was a great way to use up many ingredients that would have gone to waste over Lent.
While its name may change from country to country, with some places referring to it as Fat Tuesday, the aim remains the same: enjoy a sweet treat before Lent.
Below is a recipe to try this Pancake Tuesday.
Ingredients:
- 110g of plain flour
- Pinch of salt
- 2 large eggs
- 275 ml semi-skimmed milk
- 2 tblsp butter
Method:
- Sift flour through a fine sieve into a large mixing bowl from the highest height you can.
- Make a well in the centre of the flour and break eggs into it.
- Whisk the eggs in a bowl, then slowly pour into the well of flour and using one of your hands, gradually combine the flour.
- Add small quantities of milk at a time, untill its all been used. Grab a rubber spatula and scrape any excess bits of flour from around the edge into the centre.
- Grab a whisk and mix the ingredients until the batter is smooth, like the consistency of thin cream.
- Add the 2 tbsp of melted butter to the mix, whisk it and leave to rest for 20 minutes.
- Using a non-stick frying pan, add a small amount of butter. The butter should make the pan glisten; don't let it run around.
- Heat the pan to a high flame, reducing down to a medium flame.
- Add two or three tablespoons of your pancake mix, grab the pan handle and evenly coat the surface with a thin layer of batter.Cook until golden coloured, then flip the pancake over for another minute, cooking for another minute.
- Finally, serve with sugar, lemon juice or whatever you choose.