Pancake Tuesday is really about simplicity
Pancake Tuesday (also known as Shrove Tuesday) rolls around every year and it’s the day before Lent begins and for many of us, it simply means one thing: pancakes.
Whether you make them every year or only remember when someone mentions it at work or school, it’s a tradition that has stuck around for good reason. The history behind Pancake Tuesday goes back hundreds of years. The word ‘shrove' comes from an old term meaning to confess sins, as this was traditionally a day to prepare for Lent, which starts on Ash Wednesday.
Lent was a time of fasting and giving things up, especially rich foods like eggs, milk, butter (which were the most perishable foods) and sugar. Rather than waste those ingredients, people used them up in the easiest way by making pancakes. Simple, practical, and delicious.
Over time, the religious meaning faded for many people but the habit of making pancakes didn’t. For many of us, Pancake Tuesday is tied to memories watching someone attempt to toss a pancake without it ending up on the floor. The classic topping of lemon and sugar still holds strong but for me it is a mix of cinnamon and sugar.
That said, Pancake Tuesday doesn’t have to be limited to one topping or even one style of pancake. Sweet options are endless. Nutella and strawberries are always popular, as are bananas with honey or peanut butter. Stewed apples with cinnamon give a comforting, almost dessert-like feel, while a scoop of ice cream turns pancakes into a real treat.
Savoury pancakes are often overlooked but well worth trying. Think ham and cheese, mushrooms with garlic, or smoked salmon with cream cheese and a squeeze of lemon. Pancakes work surprisingly well as wraps and can be a great way to use up leftovers from the fridge.
If you’re feeding a crowd, stacking pancakes with layers of filling in between can make an easy centrepiece. Pancakes don’t have to be a one-day-only affair either. Any extra batter can be kept for later, or cooked pancakes can be frozen and reheated. They’re just as good the next morning for breakfast, or even as a quick dinner with a savoury filling.
At its heart, Pancake Tuesday is about simplicity, using what you have, and enjoying a shared moment. Whether you keep it traditional or try something new, it’s a lovely excuse to slow down, gather around the table, and enjoy a plate (or three) of pancakes.
These days, supermarket shelves are packed with ready-made pancake mixes in bottles and boxes, and the ingredient list can be nearly as long as the queue for the coffee machine on a Monday morning.
The good news is it only takes a handful of everyday ingredients. You can even make the batter the night before, pop it in the fridge, and give it a quick whisk before cooking.
All you need is 200g plain flour, three eggs, 250ml milk, a pinch of salt, and a little sunflower oil or butter for frying.
To make the batter, put everything except the oil or butter into a bowl and start whisking. At first, it will look very lumpy and a bit unpromising, but don’t panic, just keep going. After a minute or two, it will come together into a smooth, pourable batter. If you have the time, let it rest for about an hour.
When you’re ready to cook, heat a small amount of butter or oil in a frying pan over a medium heat. Spoon in enough batter to coat the base of the pan, swirling it around so it spreads evenly.
How much you use depends on whether you like your pancakes thin or slightly thicker. As the pancake cooks, you’ll notice the edges starting to curl up and the surface changing colour. That’s your cue to flip.
Sorry to burst the bubble but I use a spatula to turn the pancake. No shame in that. Cook the other side until it’s nicely golden, then slide it onto a plate and keep it warm while you finish the rest.