Flippin’ ‘eck! I can’t believe it’s the end of February already, at least it means that winter is on its way out and it won’t be long until spring. Having got through the madness of Valentine’s Day, it’s the turn of the somewhat poorer cousin, Shrove Tuesday.
The expression “Shrove Tuesday” comes from the word ‘shrive’ meaning ‘confess’. These days, there’s probably not much confessing going on; instead we make pancakes – much easier! Originally though, it comes from the tradition of using up all the rich ingredients, including eggs, before the fasting of Lent began on Ash Wednesday. It’s been some time since I gave up anything for Lent but unfortunately, my strict Catholic upbringing does leave some nasty memories of confession.
I still love making pancakes though, which brings us to the big question: what’s your favourite? I know I’m a simple girl but it has to be good old lemon and sugar. Just to bring things up to date though, I’m giving coconut sugar a whirl this year: derived from the coconut palm tree and touted as being more nutritious and lower on the glycemic index than sugar, coconut sugar is the healthier option and it has a delicious, toffee like flavour. This year, I’m going to give a generous squeeze of lime for a change too.
But I’ll stick with the tried and tested recipe my dad taught me: 4oz flour, ½ a pint of milk, 1 egg and a pinch of salt. This makes about 4 – 5 pancakes (and doubles up as a Yorkshire pudding recipe). If you want it to be slightly richer, add a tablespoon of melted butter or ghee to the batter.
Whizz the batter in the food processor for 5 minutes and always leave the mixture to rest in the fridge for a good hour or so. Always have a very hot pan, always use clarified butter or ghee and ALWAYS eat them when they’re hot off the presses.
However you eat them, have a flippin’ marvellous pancake day!
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