PANCAKE DAY or SHROVE TUESDAY


I have been following recipes and events revolving around the humble pancake today on twitter and facebook.
It has made me think how this simple recipe has endured for centuries always cooked on Shrove Tuesday as a feast before Lent, where all the 'rich' ingredients were used up, before the fast begun.
Over the years we have added to the toppings and put our own twist on extra flavour.
However I was quite shocked to read that 25% of the UK population have no idea how to make this oh so simple recipe. I have included the recipe below just in case we have any of those 25% reading this blog.

Simple ingredients can be simply made into a simple yet fantastic feast.

150g plain flour

25g caster sugar, plus extra to serve

1 medium free-range egg plus 1 medium yolk

350ml semi-skimmed milk 

A little sunflower oil or butter, for frying

Juice of 1 lemon, to serve

1. Sift the flour into a large bowl and  then stir in the sugar.
2. Whisk the egg, egg yolk and milk together in a jug.
3. Make a well in the centre of the flour, then gradually beat the milk mixture into it with a wooden spoon, drawing in the flour from the edges to make a batter.
4. Brush a 20cm non-stick frying pan with a little sunflower oil or butter and place over a medium heat.
5. When the pan is hot, pour in enough batter to evenly coat the base of the pan in a thin layer. Cook for about 1 minute, until light golden. Using a spatula, flip the pancake over and cook on the other side for a further 30 seconds, until golden. Set aside and keep warm, then repeat with the remaining batter, using a little more oil if necessary, until all the mixture is used up.
6. This will make about 12 pancakes.
7. Serve the pancakes warm, sprinkled with sugar and lemon juice or a topping of your choice.