Shrove Tuesday, this year falling on the 28th February, is an annual Christian tradition celebrated on the eve of Lent (40 days and nights of fasting and prayers before Easter).
The day goes by many names depending on which country you are from, but it is traditionally a day to confess your sins ready for absolution and to indulge on fatty or rich foods that are forbidden during Lent.
Pancakes have become a permanent fixture in the Shrove Tuesday proceedings because they contain fat, butter and eggs, which are all considered indulgent and sinful. These days it’s not just the pancakes that are sinful – the toppings are just as bad if not more so! Have a go at making your own basic pancakes with Delia’s trusty recipe below and try out some of these mouth-watering additions, as suggested by our consultants.
Basic Pancake Recipe…
110g plain flour (or gluten free alternative)
1 Pinch of salt
2 large eggs
200ml semi-skimmed milk mixed with 75ml water
Sift the flour and salt into a large mixing bowl. You can also replace the flour with a gluten free alternative.
Make a well in the centre of the flour and break the eggs into it. Whisk the eggs, incorporating bits of flour from around the edges.
When the mixture starts thicken, add small quantities of the milk and water mixture, until all the liquid has been added and the batter is smooth.
Add 2 tablespoons of melted butter to the batter and whisk it in. Saving the rest of the butter to use in the pan to stop the batter sticking.
Heat the pan to a medium heat and add a ladle of batter (do a test one to work out the correct amounts for your pan).
As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. If you have any holes in it, add a teaspoon of the mixture just to fill them in.
Cook for approx. 30 seconds until golden brown.
Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate. Recipe courtesy of - http://www.deliaonline.com/recipes/international/european/british/basic-pancakes
“If I have time, I like to make pan-fried apples with toffee sauce!” - Debbie, Managing Director
“Bacon, Maple syrup and Banana. I haven’t tried it yet but I’ve heard it’s a winning combination so I will give it a try and keep you posted!" - Rebecca, Rural Housekeeping Manager
“The best pancakes I ever had were at a quirky little brunch spot in Oxford, called Oxfork (http://www.oxfork.co.uk). They do a vegetarian version to their signature American pancakes called ‘The Veggie All American’, which consists of fluffy American-style pancakes with halloumi, fried eggs and maple syrup. Although this might sound like the strangest combination, the saltiness of the halloumi and sweetness of the syrup work just as well as the better-known bacon and maple syrup topping. Definitely worth a try!” - Charlie, Office Manager
“I love cinnamon and sugar! And if you’re feeling a bit naughty – you put ice-cream with it!” - Candice, Accounts Assistant
“I really like a mixture of sweet and savoury so Apple butter with goats cheese, caramelized onions and fresh spinach leaves is my go-to” - Laura, MyChef Consultant
“In Poland we have something called Nalesniki. You whisk egg yolks with sugar to make a paste, then mix with white cheese (which is similar to cottage cheese/feta) and add sour crème or yoghurt. Put the mixture inside crepes and fry them to make them extra crispy!” - Justyna, Catering Corporate & Hospitality Candidate Resourcer
“If I’m really hungry, I will have a brie, bacon and grape (or cranberry) pancake to start and then a banana and salted caramel sauce one to finish! And then the gym…!” - Nicky, Business Development Manager
“Hands down - Mascarpone, chocolate syrup and chopped hazelnuts” - Ami, Schools Consultant