Tag: Pancake Day

Shrove Tuesday

shrove-tuesday1Today is shrove Tuesday, which has now become better known as Pancake Day.

What is Shrove Tuesday about?  Has it become just a day of cooking and tossing pancakes?

Shrove Tuesday is the last day of merriment and feasting before Lent begins in earnest.

But in truth and in its history, today is about penitence.  Shrove Tuesday got its name from the ritual of shriving, which early Christians used to do.

The act of shriving meant that Christians would confess their sins and their shortcomings and in so doing will receive absolutions.

Absolution means the person will be forgiven of his sins and released from his guilt and pain that he had caused.

This tradition is very old.

Shrove Tuesday

It was a custom and tradition of the early Christians to confess their sins a week before the start of Lent to their priest/confessor, who shall so shrive them.

Today is not only about pancake but a time to think about the wrong deeds that we have done or have continued  doing.  We must be penitent of them.

On the happier side, Shrove Tuesday is also about partying and feasting.  Time to cook and serve all the foods that may have to be given up for the sober Lent to come. Barbecue the meat and fish and make pastas so no food are wasted for the coming Lent.  Today is like a Mardi Gras – Fat Tuesday.

Pancake became the ideal food for Tuesday because it uses up all the fats, milk and eggs with the addition of flour.

Source:  BBC.co.uk




Pancake Day @ Home

As tradition on Shrove Tuesday, Peter and I have pancakes after supper.

Our pancake was delicious. It was more of a hotcake than the traditional thin crepe with sugar and lemon.

You can make your pancake thin by adding more milk to the batter mix.

To make our pancake we used what is in our food cupboard:

8oz self-raising flour
3oz caster sugar
3 eggs
2 cups milk
pinch of salt

To make:

I watch Lisa Faulkner at This Morning on ITV today where she was cooking sweet pancake as well as the savoury kind.

She gave good tips on how to make pancakes.

She said she stirs in the eggs into the milk first.

Then she adds the flour. The thickness of the pancake is determined by the liquidity of the mixture. The more milk you add the thinner your cooked pancake will be.

She also adds a pinch of salt to the mixture, the salt apparently helps breakdown the albumen in the eggs.

To cook the pancake, lightly grease a flat bottom pan. Use a kitchen towel to wipe off excess oil.

Add a ladle of the mixture into the pan. swirl the pan around so the batter covers the surface of the pan.

When the pancake starts to show bubbles, it is ready to turnover. Use a non-plastic spatula to lift off the surrounding edges.

Spread butter on the pancake and then add whatever topping you want.

I had a favourite M&S Toffee syrup in our cupboard which I put to good use tonight.

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Pancake tossing Photo by P H Morton

Pancake tossing
Photo by P H Morton


Look at the concentration, tongue firmly caught between clenched lips. LOL

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Shrove Tuesday – Pancake Day

For breakfast, dessert or just as a snack, crepes are an endlessly versatile vehicle for creative toppings. Sweet or savoury, the only restriction is your imagination, so start with this foolproof recipe (ingredients below) and go from there. Read more recipes from Great British Chefs here.

40g caster sugar
165g plain flour
Pinch of salt
60g unsalted butter, melted
50ml whole milk, warmed
4 eggs


To celebrate Pancake Day, I cooked my own version of pancake. I like to use self-raising flour instead of the plain flour, thus my pancake is softer and slightly bulkier than the standard crepe.

My recipe which was very nice according to my husband:

6grams self raising flour
2 eggs
1 cup of milk
3 grams sugar

Whisk the eggs with the flour and sugar.

Add the milk and continue whisking until all the lumps have dissolved into a smooth mixture.

Heat a pan and drop a little knob of butter with a dash of oil so butter won’t burn. Ensure to coat the frying pan with the fat. Remove the excess oil/and butter with a kitchen towel.

Drop a ladle of the mixture into the pan. When the pancake has started to bubble, turn it around by carefully lifting round the corners.

Butter then add your favourite toppings such as sprinkle of lemon, or maple syrup or chocolate and banana or even ice-cream.

Shrove Tuesday

Today is Shrove Tuesday, also known as Pancake Day. Tossing pancake is the business – what fun!!!

Shrove Tuesday is the day before Ash Wednesday, which is tomorrow. It is the start of Lent for Christians.

When my son was really young we used to troop to church and join in with the pancake tossing at the church hall. There would also be picture quizez before the pancake tossing. We used to look forward to the event as our family was the quiz champion. hehehe

Now that James is grown up, Pancake day is not the same anymore. But perhaps one day we will go back to join in the fun once again.

Basic pancakes with sugar and lemon Trust Delia Smith to show you exactly how to make classic pancakes – and enjoy Pancake Day without any flops.
For the pancake mixture
110g/4oz plain flour, sifted

pinch of salt

2 eggs

200ml/7fl oz milk mixed with 75ml/3fl oz water

50g/2oz butter

To serve
caster sugar

lemon juice

lemon wedges

Preparation method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

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