Yes Pancake Tuesday aka Shrove Tuesday has crêped up on us again! In Ireland we love going ‘on the batter’ eating more than 12 million pancakes in one day, but do you know where the pancake-eating tradition comes from?
The name Shrove Tuesday comes from ‘shrive’, meaning absolution for sins by doing penance. Making pancakes on Shrove Tuesday was traditionally a way to use up any stocks of milk, butter and milk which were forbidden during the abstinence of Lent which starts the following day on Ash Wednesday… but why do so many of us restrict ourselves to them once a year? They are delicious, cheap, incredibly versatile and easy – and so perfect for students.
So on 28th February get your frying pans out and try out our different recipes and topping suggestions below to help you make the best flippin’ Instagram-worthy pancakes ever!!
1) CLASSIC PANCAKE/CREPES
125g Plain Flour
Pinch of Salt
1 Egg
300ml Milk
Oil for frying
Method:
1. Sieve flour and salt into a bowl. Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter.
2. Pour batter into a jug and allow to stand for about 30 minutes.
3. Heat a teaspoon of oil in a large non-stick frying pan.
4. Give the batter a stir before pouring a thin layer onto the pan. Fry until golden brown and bubbles form on the top. Turn (or flip!) and fry the other side until brown also.
5. Stack pancakes on a large plate, as they are cooked.
6. To serve sprinkle with sugar and add a squeeze of lemon juice.
Healthy Toppings:
• Fibre Boost: Use wholemeal flour instead. Top with warm apple puree (made by heating chopped apple and a splash of water in a saucepan on a low heat until soft), natural yoghurt, sprinkle of raisins and chopped walnuts
• Vitamin C boost – Blend fresh/frozen berries into a coulis (can add a squeeze of honey/dash of vanilla extract for sweetness) and swirl into natural yoghurt, top with fresh berries and sliced peaches.
• Energy boost – Banana, natural yoghurt, melted peanut butter and a cinnamon sprinkle
2) FLUFFY AMERICAN STYLE BLUEBERRY PANCAKES
200g self raising flour
1tsp baking powder
1 egg
15g butter, melted
150g blueberries
Oil for frying
Maple syrup or honey for drizzling
Method:
1. Mix together the flour and baking powder in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk mixture to make a thick smooth batter. Beat in the melted butter and gently stir in half of the blueberries.
2. Heat a teaspoon of oil in a large non-stick frying pan.
3. Drop a large tablespoon of the batter for each pancake into the pan to make pancakes about 7.5cm across. Make 3 or 4 pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn over and cook for another 2-3 minutes until golden. Repeat this process until all the batter is used.
4. To serve scatter over the remaining blueberries and drizzle with maple syrup or honey.
3) FLOURLESS BANANA PANCAKES
1 large banana, mashed
2 eggs
Pinch of baking powder (optional)
Oil for frying (try coconut oil for a delicious hint of coconut!)
Amp up the flavour and/or nutritional profile with the following optional add-ins:
A pinch of cinnamon, ½ tsp. vanilla extract, desiccated coconut, 2 tsp. cocoa powder, mini chocolate chips, blueberries/raspberries, chopped nuts, 1 tbsp. oats, 1 scoop protein powder
Method:
1. Peel and mash the banana, stir in the egg. Add in the pinch of baking powder (and any non-chunky add-ins) and whisk. To make a smoother batter, use a food processor or blender.
2. Heat a non-stick frying pan and when it is hot, brush with oil (or add a tiny knob of coconut oil). Turn the heat down to medium-low.
3. Pour a small amount of batter into the pan (1-2 tbsp per pancake is plenty as the bigger the pancake the harder it is to turn)
4. Cook until golden brown on the underside (around 1 minute) sprinkle on any chunky ingredients (e.g. chocolate chips, fruit, nuts, if using), then use a metal spatula to flip and cook until golden brown on the other side (30 seconds to 1 minute).
5. Serve warm with whatever topping you like – our nutritionist’s favourite is Greek yoghurt and fresh blueberries
Top Pancake Tips:
• The first pancake is always the worst so don’t worry just try again and keep practicing!
• Don’t fiddle! Pour it, leave it, wait until you see bubbles appearing, flip just once then serve. Too much tampering could lead to a slightly worse-for-wear looking pancake.
• Whilst you are finishing cooking all your pancakes, stack the cooked pancakes on a plate and place in the oven on really low (70-80 degrees) to keep warm until you are ready to eat.