That’s Pancake Day to you and me, and it is only a matter of days before we start seeing the ingredients shoved at us left right and centre in the supermarkets. Buy one get one free squeezy lemon anyone?
Shrove Tuesday is on 12th February.
I don’t know about you, but I’m kind of bored of basic pancakes with lemon and sugar. Don’t get me wrong they taste great, and provoke wonderful childhood memories, but there are so many other pancake recipes waiting to be discovered. Think of it like your Christmas dinner if you will. Yes, you still have turkey every year, but I’m guessing you try different side dishes with it each year, a new glazed carrot recipe maybe? So why not make this the year you ditch the norm and discover exciting new pancake day recipes. Go on, you know you want to!
What is Shrove Tuesday?
Now, I couldn't very well write a post about Shrove Tuesday without having done my research, so for those of you who are interested, or just need to know in case the kids ask. Shrove Tuesday (also known as Pancake Day) is the day preceding Ash Wednesday, the first day of the Christian festival Lent (a time for giving things up).
So why the pancakes?
During Lent many Christians give up certain foods as a way of remembering the time Jesus fasted in the desert, and as a test of self discipline. Pancakes have become the customary food of choice on Shrove Tuesday so that rich ingredients, such as eggs, milk and sugar could be used up before the start of the 40 days of Lent.
Having scrawled through numerous Pancake Day recipes, I decided to have a go at this one from the Banking Mad website, and it was delicious with a little Greek yoghurt and honey drizzled on top.
Toasted Almond Pancakes
Makes 12-14 pancakes
1tbsp vegetable oil
125g plain flour, sifted
75g flaked almonds, toasted
2 medium eggs
Pinch of salt
Mix the flour and salt together in a large bowl. Make a well in the centre of the flour and crack in the eggs. Mix together the milk and the water in a jug.
Beat the eggs into the flour with a wooden spoon and gradually pour in the milk and water mixture to get a smooth mix similar to single cream. Stir in the flaked almonds.
Stir in the oil and allow to stand for 30 minutes before using.
Heat a non-stick frying pan until very hot, then add a tablespoon of oil. Swirl the oil around the pan. Pour a ladleful of the batter into the pan, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned.
Gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter.
Serve the pancakes folded in quarters with a dollop of Greek yogurt and a generous helping of runny honey.
I urge you not to grab one of those horrible ‘shake to make’ Pancake mixes from the supermarket. There are a few reasons why. Firstly Pancakes are ridiculously easy, and so much cheaper to make. The kids will have great fun making them, and it’s good to teach kids how to cook properly - unless you want them to grow up on ready meals. And if that’s not enough to put you off, I checked and there are a staggering 190 calories in a pancake made from Tesco Pancake Mix Bottle compared to only around 70 in a home made one.