It is traditional on Shrove Tuesday to have pancakes. The eating of pancakes on the day before Lent became tradition as it is a way of using up rich foods like eggs, milk and sugar before the 40 days of fasting that is Lent.
This Shrove Tuesday we thought we would provide you with a simple recipe that you can use to make those pancakes that will satisfy everyone in your household.
This quick and easy recipe will take you about 30 minutes from start to finish.
We hope you enjoy our added suggestions throughout the recipe.
- 100g plain flour (may need up to 130g)
- 2 eggs
- 300ml milk
- 1 tbsp sunflower oil or vegetable, plus extra for frying
- pinch salt
Put 100g plain flour and a pinch of salt into a large mixing bowl.
Make a well in the centre and crack 2 eggs into the middle.
Pour in about 50ml of milk and 1 tablespoon of sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. (If you prefer you can toss the pancake into the air, this is always more satisfying to watch, and will marvel the children, especially if you manage to catch it.)
Make sure the pancake is lying flat against the base of the pan with no folds, cook for another 30 secs (Sometimes at this point we like to lay on some chocolate buttons, white or milk so the melt into the pancake, and then we fold the pancake over onto the chocolate) before turning out onto a warm plate.
Continue with the rest of the batter, serving them as you cook (this is the best way for us!) or stack onto a plate.
If you are not doing our chocolatey pancakes, a sprinkle of sugar and a squeeze of lemon is just perfect!
You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead, store in the fridge.
KCal – 107
Fat – 5g
Saturates – 1g
Carbs – 12g
Sugars – 2g (more if you sprinkle it on top!)
Fibre – 0g
Protein – 4g
Salt – 0.1g (Low in Salt!)
Please be aware that this recipe contains:
Gluten (in the flour).