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Pancake Day - Tuesday 5th February

1 February 2008

I was asked last week, “When’s Pancake Day?”, which happens to next Tuesday, 5th February. Pancake Day is of course on Shrove Tuesday, but became known as Pancake Day as pancakes are traditionally eaten on this day. The reason? Well, Shrove Tuesday precedes Ash Wednesday, which is the first day of lent when 40 days of fasting would begin with only plain food being eaten. Ingredients such as eggs, milk and flour would be used up prior to this and so pancakes would be made to use these perishable items. Of course times have changed, but the tradition of making pancakes lives on. Nowadays, it is more common to give up something such as chocolate for lent rather than fast for the 40 days.

That’s the story behind pancakes, but that aside what you really need to know is how to make pancakes. The easy answer is to buy the batter ready made or buy a batter mix. Both are available at supermarkets, but making your own batter is really easy too.

Ingredients
4 oz (110 g) plain flour
pinch of salt
2 large eggs
7 fl oz (200 ml) milk mixed with 3 fl oz (75 ml) water
2 oz (50 g) butter

To Serve
Caster sugar, lemon juice or lemon slices.

You’ll also need a frying pan, kitchen paper, grease proof paper and a pan slice. You can pour the batter into the pan or you may prefer to use a ladle.

First of all sift the flour and salt into a mixing bowl holding the sieve up high to get air in to the flour.

Next make a well in the centre of the flour and add the eggs. Whisk the eggs incorporating the flour as you do.

Gradually add the milk and water mixture whilst still whisking. When it’s all added scrape any flour from around the bowl and whisk again to incorporate it into the mixture until it is smooth.

Now heat the butter in the pan and add 2 tablespoons to the mixture and whisk it in. Transfer the remaining butter to a bowl to use when needed for frying the pancakes.

Use a piece of kitchen towel to smooth the melted butter around the pan.

Get the pan really hot and then turn down to a medium heat to cook your pancakes. Add a little batter, about 2 to 3 tablespoons and tip the pan around to get an even spread. It only takes about 30 seconds to cook. Use your pan slice to lift the pancake to check and then flip the pancake over with the slice or toss in the air if you’re feeling brave). The second side will take seconds to cook.

Slide the cooked pancake on to a plate. Separate each pancake with greaseproof paper to avoid sticking together.

Serve with caster sugar and lemon.

Written by Jane · Filed Under General 

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