Pancake Day is that time of year where we have lots of fun in the kitchen throwing food around. We know we shouldn’t play with our food- but we think today is an exception!
Pancake Day originates from the Christian tradition of Shrove Tuesday, the day before Christians commence the 40 days of Lent. Lent is the time where Christians abstain or fast until Easter. Shrove Tuesday is the day where they would consume excess foods, such as, eggs, flour, milk and sugar before the fasting began – hence the birth of Pancake Day!
To celebrate Pancake Day, we’ve looked at some Pancakes from around the world.
USA and Canada
Home of the Buttermilk Pancake- often eaten with Maple Syrup, of course! The ingredients include the usual pancake mix plus baking powder to give them that thick and fluffy texture.
China and Taiwanese
Cong You Bing or Scallion Pancakes are a savoury version made out of dough rather than batter and include some fresh spring onions
Crepes are one of France’s main exports. Large thin pancakes, served with a sweet or savoury filling.
If any of the above Pancakes have inspired you, why not try some of our suggested Pancake Recipes.
½ cup rolled oats
½ teaspoon baking powder
pinch of salt
maple syrup, to serve (optional)
fresh fruit of your choice, to serve
In a blender, combine the peeled banana, eggs, oats, baking powder and salt.
Blend until the mixture is as smooth as you want it and blended well. Allow the batter to stand for 10-20 minutes until thickened slightly.
Heat a non-stick frying pan over medium heat.
Fry spoonful’s of the batter until golden brown on both sides.
Serve with a drizzle of maple syrup and fresh fruit of your choice.
Whole-wheat and blueberries
1 tbsp oil
1 tbsp honey
1/4 cup yoghurt
1/4 cup milk
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
2/3 cup whole wheat flour
1/2-3/4 cup fresh blueberries
Place a non-stick pan over medium heat and grease lightly with oil.
In a bowl, stir together the honey and oil. If you’re using natural honey and an oil that is solid at room temperature, place the ingredients in the microwave for a couple seconds until melted.
Add the yogurt, egg and milk and mix until smooth.
Stir in the baking powder, soda and salt, followed by the whole-wheat flour, but just until combined as over-mixing the flour will result in a tough, slightly chewy pancake as opposed to light and fluffy.
Finally, fold in the blueberries.
Pour 1/4 cup of pancake batter, spreading out as necessary, onto the preheated pan. Make sure that they are a good couple of inches apart.
Cook for 1-2 minutes on each side or until you see bubbles pop up on the surface.
Stack them up and serve with more blueberries, butter and/or maple syrup/honey.
250g cold mashed potato, or 2 medium-size floury potatoes, cut into chunks
75g plain flour
1 tsp baking powder
1 rounded tbsp. finely snipped chives
1 tsp sunflower oil-
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
knob of butter
Cook potatoes in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp. of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes, in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.