Flipping Fantastic Pancake Fun
In Northern Ireland and indeed the rest of the British Isles, there is a much-loved tradition of making and eating pancakes on Shrove Tuesday – or Pancake Tuesday and Pancake Day as it is commonly known.
Traditionally, it’s a day of celebration as well as penitence because it’s the last day before Lent, when many Christians will give up things that they are fond of for 40 days. Lent commemorates Jesus' 40 days in the wilderness, and observant Christians mark this period by fasting. So Shrove Tuesday was cleverly invented to use up the ingredients that were given up for Lent - milk, butter and, particularly, eggs - which may not be eaten again until Easter. To make pancakes was the best way to do so!
In the modern calendar, Shrove Tuesday retains its importance to Christians as a precursor to Lent, but for many, Pancake Tuesday is also an excuse to continue the pancake-making tradition and indulge in eating numerous delicious home-baked treats.
Pancakes are very easy to make and great fun for all the family, especially if you try to flip or toss your pancakes! Here are some tried-and-trusted traditional recipes to try at home.
Classic pancakes
100g (4 oz) plain wholemeal or plain flour or a mixture of both
1 large egg
284ml (1/2 pt) milk
Knob of butter – melted
To Prepare Batter - Sieve flour into a mixing bowl. Make a well in the centre of the flour; drop the egg and half of the milk into it. Whisk together until smooth. Add remainder of milk and mix together. Fold in melted butter.
To Cook Pancakes – Pour enough batter onto a preheated, lightly oiled pan to cover the base thinly. Cook over a medium heat until browned. Flip over with palette knife or have a go at tossing your pancake! Cook the second side. Repeat until batter is finished. Makes approximately 8 pancakes.
Scotch Pancakes
Scotch pancakes or drop scones as they are known locally, after the traditional method of dropping batter onto a griddle, are smaller pancakes (usually about 9 cm in diameter) made from soda bread flour and buttermilk.
100 g (4 oz) soda-bread flour
25 g (1 oz) caster sugar – optional
1 large egg
190 ml (1/3 pt) buttermilk
Scotch Pancakes
To Prepare Batter – Sieve flour into a mixing bowl and add sugar. Make a well in the centre of the flour and using a wooden spoon gradually blend in the egg and buttermilk. Beat well.
To Cook Pancakes – Heat a heavy based frying pan or griddle pan until moderately hot, coat lightly with oil. Drop 1 tbsp of the mixture into the pan and cook until bubbles appear on the surface and the underneath is golden brown. Flip pancakes over to cook the other side for a further 1-2 minutes. Place cooked pancakes between a tea towel or kitchen paper and keep warm. Repeat until all the batter is used.
Toppings to try – and all delicious!
1. Fresh lemon juice and caster sugar
2. Spread with real butter
3. Fresh whipped cream and raspberry jam
4. Fresh whipped cream and blueberries – or try dropping the blueberries into the batter as it cooks in the pan
5. Nutella
6. Bacon and maple syrup
