Last week saw Pancake Day, followed by the beginning of Lent on Ash Wednesday. Pancake Day, officially known as Shrove Tuesday is the last day before Lent and seen as a last opportunity to indulge and use up the foods that are traditionally forbidden during Lent, such as meat, fat, butter and eggs.
First up is the perfect pancake recipe and let’s all remember, pancakes can be eaten on any day of the year. They’re a quick and easy treat to whip up for the kids and this recipe is one of the easiest you’ll find.
You’ll need one egg, a mug full of flour and a mug full of milk. Whisk together the egg and the milk and then add the sieved flour a tablespoonful at a time, whisking all the while. You should end up with a smooth batter which is a similar consistency to custard. Rest the batter in the fridge for at least an hour before using – this will give the flour time to absorb the liquids.
To cook the pancakes, heat a tiny amount of oil in a frying pan until very hot, add enough batter to thinly coat the bottom of the pan, swirling as you go to spread it out evenly. Cook for a couple of minutes, then flip the pancake and cook the other side and it’s ready. The first pancake often goes disastrously wrong, but that’s part of the fun. Oiling the pan is easier if you invest in a silicon pastry brush. You’ll need to add another drop or two of oil in between each pancake. If you like, you can add some sultanas to each pancake as you cook them. Spread your pancake with the filling of your choice, roll up and serve.
Sugar and lemon is a favourite on pancakes in many parts of the country. However, to make the pancakes extra special, why not try some of the following fillings:
If you’d like to try savoury pancakes, they make a great tea time treat for all the family, especially when served with a great salad. Here are some savoury pancake fillings to try for something a little bit different: