This year Shrove Tuesday (otherwise known as pancake day) is next Tuesday, February 25th.
A traditional British (and most commonwealth countries) celebration held the day preceding Ash wednesday where British pancakes are served for breakfast.
Here is a recipe for great (and foolproof) british pancakes.
Makes 12 pancakes?
8oz plain flour
2 large eggs
1 (imperial) pint of fresh, full cream milk (2.5 cups/1.25 US pints)
1 tablespoon of sunflower oil, vegetable or melted butter plus extra for frying
A pinch salt
Sieve the flour into a large mixing bowl.
Make a well in the flour and break in the eggs.
Mix well until smooth.
Add half the milk and the melted butter) oil and a little salt
Mix well.
Stir in the remaining milk
Set aside for 15 minutes minimum, (i leave mine in the fridge overnight)
Add a little butter or oil to a frying pan, as it heats coat the pan completely, heat until smoking hot.
Give a gentle stir to the pancake mix before pouring a ladle full of the mix into the hot pan, swill it about so it evenly and thinly coats the base of the pan.
Cook until the mix is set and golden on the bottom.
Use a spatula to flip the pancake
(If you are brave you can try tossing it in the air and catching it, uncooked side down)
However you flip it cook that side for about 30 seconds
Slide the pancake from the pan onto a warm plate. Cover the plate with a tea towel to keep warm. Continue as above until all the batter is used up.
Traditionally they are served sprinkled with sugar and a squeeze of lemon juice. But you can use whatever you fancy, jam (jelly/confiture), golden syrup, maple syrup, honey, chocolate spread, grated or cream cheese and ham, smoked salmon...
Enjoy
A traditional British (and most commonwealth countries) celebration held the day preceding Ash wednesday where British pancakes are served for breakfast.
Here is a recipe for great (and foolproof) british pancakes.
Makes 12 pancakes?
8oz plain flour
2 large eggs
1 (imperial) pint of fresh, full cream milk (2.5 cups/1.25 US pints)
1 tablespoon of sunflower oil, vegetable or melted butter plus extra for frying
A pinch salt
Sieve the flour into a large mixing bowl.
Make a well in the flour and break in the eggs.
Mix well until smooth.
Add half the milk and the melted butter) oil and a little salt
Mix well.
Stir in the remaining milk
Set aside for 15 minutes minimum, (i leave mine in the fridge overnight)
Add a little butter or oil to a frying pan, as it heats coat the pan completely, heat until smoking hot.
Give a gentle stir to the pancake mix before pouring a ladle full of the mix into the hot pan, swill it about so it evenly and thinly coats the base of the pan.
Cook until the mix is set and golden on the bottom.
Use a spatula to flip the pancake
(If you are brave you can try tossing it in the air and catching it, uncooked side down)
Slide the pancake from the pan onto a warm plate. Cover the plate with a tea towel to keep warm. Continue as above until all the batter is used up.
Traditionally they are served sprinkled with sugar and a squeeze of lemon juice. But you can use whatever you fancy, jam (jelly/confiture), golden syrup, maple syrup, honey, chocolate spread, grated or cream cheese and ham, smoked salmon...
Enjoy