SHROVE Tuesday is the day that precedes Ash Wednesday. As it is determined by Easter, which is based on the lunar calendar, the actual date changes on an annual basis.
With Lent on the way and 40 days of fasting and religious obligations, Shrove Tuesday traditionally provides one last opportunity to splurge a little and eat whatever you want.
Pancakes are now forever associated with Shrove Tuesday as it is a sort of all-in-one way of using up some fatty foods before Lent. Eggs, milk and sugar aren’t traditionally eaten in fasting season, so need to be scoffed beforehand.
And if milk and eggs aren’t enough of a treat then there is an endless conveyor belt of toppings you can choose to eat with your pancakes. Whether it’s chocolate spread, lemon juice and sugar, maple syrup or even goat’s cheese and butternut squash, there’s loads to tickle those tastebuds.
But, however you choose to enjoy your pancakes, you will need to following key ingredients:
200g plain flour
350-400ml milk
2 large eggs, lightly whisked
1 tablespoon of vegetable oil
A pinch of salt
Vegetable oil for frying
Make sure your pan is smoking hot before adding a thin layer of pancake mixture. If your first pancake turns out to be a nasty, leathery failure – then you’re in good company. Most people make a mess of the first one in each batch, probably because the pan isn’t hot enough when they start.
For a bit of French flair, prepare your pancakes and fold them into quarters. Tip 3 tbs castor sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
Immediately slide the pan off the heat and add 250ml freshly squeezed orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the zest of one orange, 1tsp lemon juice, 1tbs Grand Marnier or Cointreau and return the pan to a low heat to re-melt the caramel into the liquid. Add 50g unsalted butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly.
Add the pancakes to the pan and warm through. Serve immediately.
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