Pancakes on Tuesday

Did you know that 'Shrove Tuesday' also known as Pancake Day, is this Tuesday 17th February. If you have never heard of it then don't worry, I will explain what it is all about.

"Shrove Tuesday is a day in February or March, preceding Ash Wednesday (the first day of Lent), which is celebrated in some countries by consuming pancakes. Pancake Day was a originally a Pagan holiday. 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 emphasised eating plainer food and refraining from food that would give pleasure: in many cultures, this means no meat, dairy products, or eggs." From Wikipedia

I have fond memories of my mother making pancakes and watching as she flipped the pancakes high into the air to turn them over. Salivating, as we waited patiently until she had slipped them onto a plate, laced them with sugar and lemon and handed them around. We loved pancake day at our house.

I kept the tradition of Pancake Day alive when my children were younger and we had a lot of fun messing about in the kitchen. I can remember flipping them high into the air and the excitement as they landed square back in the fry pan, well most of the time. If I missed there would be lots of laughter and a scrambling to clean up the mess, before our dog Donny got there.

Here is my recipe for making traditional pancakes, just like my mum used to make - but I have a few surprises to add to the mix.

PANCAKES

This made 6 beautifully thin pancakes

Batter

140 plain flour

200 milk or butter milk
100 ml water

2 eggs
25g butter melted + 1 tablespoon extra
pinch salt

Filling

250 g light cream cheese

zest and juice of 1 lemon
1 teaspoon vanilla essence
1 egg
2 tablespoons caster sugar
1 teaspoon cinnamon

Place flour and salt in a large bowl and make a well in the centre. Add the eggs and gently beat into the flour . Add the water and milk together and carefully mix into the eggs and flour until you have a thin smooth batter with all the flour incorporated.

Set aside for at least 30 minutes, then beat in the 25grams of melted butter.

Grease a non stick frypan with extra butter and heat on a low heat.

Add a ladle full of the pancake mixture, cooking for around 45 seconds each side. Use a spatula to turn them over, or if you want to experiment, try flipping the pancake.

Continue to make the rest of the pancakes, placing the cooked ones on to a plate separated by baking paper. 

(You can make this step ahead of time. Cover with cling wrap and keep in fridge until ready to use.)

Filling

Mix cream cheese, egg, vanilla, lemon zest and lemon juice until smooth.

Take each pancake, place a dollop of filling in the centre and fold over four sides so they look like little parcels.

Place them in a single layer in an oven proof dish. Sprinkle with caster sugar and cinnamon and bake in oven temp 160º fan forced for 15 - 20 minutes.

Serve with a compote of fruit, raspberries, blueberries and apples, cream or ice cream and a squeeze of lemon.

Check out my recipe for Cider and Apples. These are a really good accompaniment for these pancakes too.