Shrove Tuesday, or Pancake Day as it more commonly referred to, has arrived and we at Lifeline24 hope that you have a brilliant day creating and eating your very own pancakes.
We are taking the opportunity in our blog post today to explain a little bit more about the day itself and how to make your very own pancakes.
What is Pancake Day ?
Pancake Day (Shrove Tuesday) has been celebrated in Britain for generations. The date itself changes depending on when Easter falls in that year - however it is always celebrated either in February or March. Pancake Day is always the day before Ash Wednesday - which is the first day of Lent. The name Shrove Tuesday comes from shrive, meaning absolution for sins by doing penance. The day gets its name from the tradition of Christians trying to be 'shriven' before Lent.Why Pancakes?
It may seem strange at first to as why we all celebrate Shrove Tuesday by eating loads of pancakes but it becomes clear once we look at what pancakes are and what many people give-up for Lent. Pancakes are full of sugar, eggs and milk - food which aren't traditionally eaten during the 40 days of lent. Therefore Pancake Day is a perfect way of using all of these ingredients and getting them out of the house before Lent. Of course there are so many different types of pancakes that you can create so you can throw in all kinds of fatty and unwanted ingredients ahead of the 40-day fasting period.Pancake Recipe
The traditional Pancake Day recipe is quite simple and contains the following:- 200g/7oz plain flower
- 350-400ml/12-14fl oz milk, or ½ milk ½ water for a a thinner, lighter pancake
- 2 large eggs
- 1 tablespoon of vegetable oil
- A pinch of salt
How to make your Pancakes
Pancakes are quite simple to put together and the majority of online recipes give the same instructions. Of course the only way it becomes tricky is when it comes to the flipping of the pancakes! This is the 'moment of truth' for everybody on Pancake Day. Will the flip be successful or will you be starting all over again with the following instructions:-
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- Put the flour into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. 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. Leave to cook, undisturbed, for about 30 seconds and then it should be ready to flip.
- Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
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