Shrove Tuesday, also known as Pancake Day, is the traditional feast day before the start of Lent on Ash Wednesday. It is celebrated in English-speaking countries like the UK, Ireland, Australia, and Canada.
Looking for some pancake recipes, Here are some…
Makes 16 – 20
- 150g self-raising flour
- Pinch of salt
- 25g caster sugar
- 2 free-range eggs, beaten
- 150 ml milk
- 200g blueberries
- Into a large bowl, sift the self-raising flour and add a pinch of salt and the caster sugar, mix to incorporate.
- Pour the milk into a separate bowl or jug and add two eggs and whisk the mixture together.
- Make a well in the centre of the flour and gradually pour in the milk mixture, whisk together. Whisk until all is incorporated and there are no lumps.
- Add the washed blueberries into the mixture and stir through gently so not to damage the berries.
- Use a good frying pan or if outdoor cooking a cast iron pan, allow the pan to reach a medium heat and then add a knob of butter and allow to melt.
- Over a medium heat place 1 tablespoon of the pancake mixture into the pan to make 1 pancake. Depending on the size of your pan you will be able to cook a few at a time.
- Cook for approximately 4 minutes until small bubbles have formed on the surface, turn over and cook for a further minute or two. Time will be dependent on the thickness of the pancake.
- Serve warm with a drizzle of honey and fresh fruit.
This basic pancake batter is easy to master and goes well with a range of sweet and savoury toppings.
Makes approximately 8 pancakes
- 100g plain flour
- 2 eggs
- 300ml milk
- Sunflower oil for frying
- To make the pancake batter, place the flour into a bowl and make a well in the middle of the flour.
- Crack the eggs into the well and add a dash of the milk and begin to incorporate the flour, adding more milk gradually.
- Ensure all milk has been added and then whisk to form a smooth batter.
- Place in the fridge for 30 minutes to an hour.
- To cook, heat the pancake pan then brush with oil and pour enough batter to cover the base thinly.
- When the pancake begins to set and change colour, loosen with a palette knife and toss. Cook the other side for a few minutes.
Rainbow Pancake Cake
This pancake cake looks stunning and is very easy to make, if a little time-consuming. We will be filling this one with whipped cream to give a maximum effect colour wise with the coloured pancake layers contrasting against the white. This pancake cake is delicately flavoured and on the plainer spectrum so you may wish to add a different flavoured filling of your choosing instead.
For the Pancakes:
- 5 large eggs
- 750ml milk
- 250g plain flour & pinch of salt
- Gel Food colourings – as pictured: pink, orange, yellow, green & blue*
- Sunflower oil
- 600ml double or whipping cream – whipped
- Icing sugar & vanilla extract to taste
- Large bowl
- Utensils: Whisk, Ladle, Palette Knife, Slice (to flip the pancakes)
- Sieve – optional
- 5 separate bowls/mugs for dividing the mixture into
- Non-stick frying pan
- Kitchen roll
- Serving plate
To make the pancakes:
- Place the eggs and milk into a jug and whisk together until blended.
- Place the flour and salt in a large bowl and make a well in the centre. Slowly pour the egg and milk mixture into the well and begin to stir with your whist. Beat the mixture until it becomes a smooth batter. (If there are lumps in your mixture, strain through a sieve.)
- Divide the pancake batter evenly between 5 bowls or mugs. Colour the batter in each bowl pink, orange, yellow, green and blue* using the gel colouring.
- Heat a non-stick frying pan on your hob with a small amount of sunflower oil to grease. Use a piece of kitchen roll to wipe away any excess oil. (Retain this as you may want to regrease the frying pan every now and then.)
- You will need to divide each coloured mixture to make 4 equal-sized pancakes of each colour. This will mean that you will be making 20 pancakes in total.
- Using your ladle, pour the mixture to make 1 pancake into your frying pan and ensure that the mixture spreads across the entirety of the frying pan. Cook the pancake on low heat – we don’t want it to colour too much and flip the pancake to cook both sides.
- Once cooked, place the pancake onto a piece of kitchen roll and repeat until all 20 pancakes have been cooked. Place a piece of kitchen roll between each pancake so they don’t stick together and leave to cool completely.
To make the filling:
- Whip the cream until just whipped – do not over beat as it will start to curdle and not spread evenly.
- If you want to add vanilla and icing sugar, do this just as the cream starts to become thicker during the whipping process and add to suit your palate – I recommend 1 tsp of vanilla extract and 30g icing sugar but you may wish to add more icing sugar.
- Place the pancake you want at the bottom of your stack (blue as pictured) onto your serving plate and apply a thick layer of whipped cream with a palette knife.
- Remove the kitchen roll and apply the second blue pancake and continue building up with thin layers of cream between each layer, continuing next to the green, yellow, orange and then pink pancakes.
- If there is any cream left over, reserve it for serving.
- Keep refrigerated and serve within 24 hours of construction.
- Food colouring tip – you could add purple but be careful as purple food colouring has a tendency to turn grey) – Wilton, Sugarflare & Americolour are the best brands to use and can be purchased from cake shops or online (Wilton can be purchased in Hobbycraft). Dr.Oetker is okay and can be purchased in most supermarkets, however, the colours can be less vibrant.
- Pancakes can be made several hours before assembly and can even be frozen prior to filling.
- Remember the pancakes will taste quite plain using whipped cream alone may also taste quite plain. Adding the icing sugar is recommended for taste and you could always change up the vanilla extract for another flavouring such as rose water or orange blossom water.
- If you want to use a different flavoured filling entirely, be mindful of the effect once cut into. A white filling is the most effective with regards to maintaining the impact of the coloured pancake layers. Darker colours may also drag as the knife cuts.
- When cutting the pancake cake, I’d advise heating a sharp knife in warm water and wiping the excess water off with a kitchen roll between each slice. This will keep the colours and overall effect of the cake looking clean and tidy.