A Pancake Recipe and the history behind one of my favorite holiday’s

Pancake day is my second favorite holiday in the year. First being Christmas, Shrove Tuesday can’t beat presents and it being acceptable to drink at ten in the morning. None the less, it’s still up there in second place. 

Something I did not know until a few years ago was the history behind Shrove Tuesday and where it came from. Surprisingly to me, it is descended from the  day of celebration as well as penitence, because it’s the last day before Lent.

Lent is a time of abstinence, of giving things up. So Shrove Tuesday was the last chance to indulge yourself, and to use up all of the foods that were not allowed during Lent. Everyone was expected to give up foods but of course, not waste them. So that no food would be wasted, families would have a feast on the Tuesday, eat up all the foods that wouldn’t last the forty days of Lent without going off. Pancakes became associated with Shrove Tuesday as they were a dish that could use up all the eggs, fats and milk in the house with just the addition of flour.14405179678_87b0694275_c

When I was little, my grandmother used to make me pancake after pancake topped with lemon and sugar every other Sunday. I would sit at the dining table and she would cook up the pancakes with tonnes of oil and butter to make the edges crispy but have the center soft with the right thickness. Exactly the way I like it.

I thought I’d take the opportunity to share the recipe that my grandma and I have always used. After all, sharing is caring.

Feel free to use this pancake recipe for your pancake mix making this pancake day!

So here’s the only recipe you’ll ever need.

This will make you around 11 to 12 pancakes. 

  • 130g (4oz) plain flour
  • 2 eggs
  • 210ml (7fl oz) milk
  • 75ml (3fl oz) water 
  • Pinch of salt
  • A knob of Butter 
  • Sunflower Oil (For cooking)

Start by sifting your flour into a mixing bowl. If you have an electric whisk, feel free to skip this step. If you’re using a hand which, it’s going to make sure your pancakes are fluffy and lump free! Add a pinch of salt to the flour.

Crack your eggs into a little bowl, check for any pesky shell’s before popping them in with the flour and whisk together.

Mix your milk & water together and slowly add to your flour, while whisking. This is going to determine the thickness of your pancakes. The more milk and water you add, the thinner your pancakes will be. Be sure you don’t make it too watery.

Keep stirring until you’re left with a smooth batter. It should be the sort of consistency in the middle of Yogurt and thick milk.

Now, heat a frying pan & add a blob of butter.Wait for it to melt completely but be sure it doesn’t burn! Now pup the hot butter into your mixture and whisk it in.

Finally, add some Oil to the pan and wait for it to heat up before putting a generous dollop of pancake mix.

Cook for about a minute until you start seeing little air pockets rise & the edges start to brown a little. Flip it over with a spatula (Or if you’re feeling adventurous and you can reach your ceiling if it all goes wrong, do a 180 flip in the pan!) and cook the other side for the same amount of time.

When it’s done, slide it onto a heated plate and viola! You are ready to decorate and flavor your pancake. dominic-chapman-pancakes-462866

I’m all for the classic Lemon and Sugar recipe however, there are so many ways for you to make your taste buds dance.

The fruity Mix: Icing sugar, a touch of maple syrup with chopped up bananas and strawberries and a handful of blueberries

The American Breakfast: Maple Syrup with bacon and scrambled eggs and hash browns

The Chocolate treat: Nutella spread with chopped up bananas 

However you choose to top your pancake this coming Tuesday, Have a wonderful Pancake day 🙂


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