Monday, 16 February 2015

Pancake Tuesday! {Recipes}

In many countries, tomorrow is PANCAKE DAY!

Shrove Tuesday, the last day before Lent, is celebrated by many Christians. Before beginning a 40 day fast leading up to Easter, a day of indulgence, in foods that will be given up for the fast, is enjoyed, using up ingredients that would otherwise become wasted. Pancakes are traditionally eaten on this day because they contain fat, eggs and milk - all foods usually given up for the fast.

While we don't celebrate Lent, we do join in enthusiastically in celebrating Pancake Day. The biggest problem in my household however is, what kind of pancakes do we eat?

Do we go for thick fluffy American style pancakes, eaten with butter and lashings of syrup?


Or do we make English Crepes, traditionally served with sugar and lemon juice in England, or cinnamon sugar and lemon juice in South Africa?


It's a tough choice! I generally tend to lean towards the stack of American pancakes, and make a beautiful fruit syrup to pour over them (usually blueberry - YUM).


While my hubby chooses English Crepes every single time!


Well, in case you can't make your mind up, I've included BOTH recipes for you to enjoy.

Pancakes   PRINT

 American Pancakes
Makes 6

Ingredients:
1 cup all purpose flour
2 tsp baking powder
pinch salt
2 Tbsp sugar
1 Egg
2 Tbsp oil
1 cup milk

Method:
Beat / blend together all the ingredients to a smooth batter.
Leave the batter to sit for at least an hour before cooking.
Pre heat a heavy-bottomed non-stick pan to a medium heat. Season the pan with oil.
Pour 1/3 cup into the middle of the pan.
Cook until bubbles open up and become set. Turn over and cook for 1 more minute.
Serve immediately with syrup of your choice, ice cream, Nutella & bananas or whatever else you can dream up.


English Crepes
Makes 8

Ingredients:
1 cup all purpose flour
1/2 tsp baking powder
pinch salt
1/2 Tbsp sugar
1 Egg
2 Tbsp oil
1/2 cup milk
1 cup water

Method:
Beat / blend together all the ingredients to a thin, smooth batter.
Leave the batter to sit for at least an hour before cooking.
Pre heat a heavy-bottomed non-stick pan to a medium heat. Season the pan with oil.
Pour 1/3 cup into the middle of the pan, then swirl the pan around to spread the batter into a wide circle.
Cook until the batter looks set and the edges begin to curl up. Turn over and cook for 1 more minute.
Sprinkle with sugar / cinnamon sugar and lemon juice. Roll.


* Both recipes can be increased by just duplicating the recipe. The salt will always just be a pinch though, albeit a slightly larger pinch, unless you are making huge quantities.


Happy Pancake Day!

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