Pancake

 

Shrove Tuesday is the day preceding Ash Wednesday.  As the last day before Lent, it was in Medieval times a day of preparation for the Lenten fast.  It was also characterised by merrymaking and feasting, the legacy of which is the eating of pancakes on this day.

The pancake has a long history dating back centuries and is featured in many cookery books.  Pancake races form an important part of Shrove Tuesday celebrations, with large numbers of people, some in fancy dress, racing down streets tossing pancakes.

Basic pancake recipe

4 oz plain flour                                                  pinch of salt

1  large egg                                                      ½ pint milk

1 tbsp oil                                                         2 tbsp melted butter

lemon juice

caster sugar

maple syrup

 

Sieve the flour and salt in a large mixing bowl and make a well in the centre. Break the egg into the well  and add a little of the milk. Mix the liquid ingredients together, then gradually beat in the flour until smooth.

Beat in the remaining milk to obtain the consistency of thin cream. Leave in the fridge for about 20 minutes. When you are ready to cook the pancakes, whisk in the butter. Heat a frying  pan and brush with a minimal amount of oil.
Add two tablespoons of the batter to the pan and swirl around until it is evenly and thinly spread over the bottom of the pan.

Cook over a moderate to high heat for about 1 minute or until the edges are curling away from the pan and the underside is golden.

Flip the pancake over using a palette knife and cook the second side. Repeat the process until all of the pancake mixture has been used. Sprinkle each pancake with freshly squeezed lemon juice, caster sugar and maple syrup.

You can add almost anything to the mixture, why not try some blueberries?

 

TNT Food Beverley Ogle-Young

 

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