It’s Shrove Tuesday, which means it’s pancake day today. I remember when I was about 10, my teacher brought one of those electric frypans to school and we (as a class) made pancakes. I remember I got to crack the eggs into the batter. In those days, allergies weren't as widespread, as they are now, we were allowed to have eggs in the classroom.

Why is the day before Ash Wednesday called Pancake Day? I wasn’t exactly sure either, so I googled. Honestly, where would we be without google?

According to Wikipedia: Pancakes are associated with the day preceding Lent because they were a way to use up rich foods such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent.

The liturgical fasting emphasized eating plainer food and refraining from food that would give pleasure: In many cultures, this means no meat, dairy, or eggs.

So, today I am sharing my pancake recipe. Buying the bottles of shaker pancakes are handy, but honestly it’s almost as fast to just make them from scratch… and I think, a lot tastier.





Ingredients:
1 cup of SR flour
1 eggs
2 tbsp. castor sugar
3/4 cup milk
Butter or Spray Oil


Method:

Sift the flour into a bowl and add the sugar

Add the egg and then the milk slowly all while whisking the mixture

* Optional at this point: Add berries, grated apple or chocolate chips for extra yumminess.

Heat a non stick pan on a medium / high heat

Spray with some oil and pour in some mixture into the centre of the pan

Swish the pan around slightly so the mixture spreads and forms a lovely circle (pancake) shape

When you see small bubbles appear on the top surface, flip the pancake over for another 1/2 minute.

Serve with butter (while they’re still hot), maple syrup or strawberry jam

I asked about favourite pancake toppings over on the Samelia’s Mum Facebook page and these were some of the suggestions: