Pancake Day Made Simple with OXO – Shrove Tuesday (Pancake Day) in 2022 falls on Tuesday, March 1st and is a special day celebrated in many countries around the world.
Once known as a “half-holiday” in Britain this special event started at 11:00 am with the ringing of a church bell.
On Pancake Day, “pancake races” are held in villages and towns across the United Kingdom. The tradition is said to have originated in 1445 when a housewife from Olney, Buckinghamshire, was so busy making pancakes that she forgot the time until she heard the church bells ringing for the service. She raced out of the house to church while still carrying her frying pan and pancake, tossing it to prevent it from burning.
The pancake race remains a relatively common festive tradition in the UK, especially in England. Participants with frying pans race through the streets tossing pancakes into the air and catching them in the pan while running. The pancake race at Olney traditionally has women contestants who carry a frying pan and race over a 415-yard course to the finishing line. The rules are strict: contestants must toss the pancake at the start and the finish and wear a scarf and apron.
Whether you’re a mother who views pancakes as a breakfast treat for the family at the weekend, a student who’s forgotten to do their food shopping or a Michelin starred gourmet chef, pancakes have earned their place today as a simple, easy to make, nutritious foodstuff which can be adapted to suit the traditional Shrove Tuesday event or any occasion throughout the year.
While the traditional sugar and lemon topping is still popular, more exciting flavour combinations and cooking techniques have been emerging. Generally, pancakes are either griddled to form smaller, thicker pancakes or fried in butter to produce a thinner crepe. Nonetheless, the quickest way to cook pancakes is to fry them.
It can be hard to achieve perfect pancakes so if you struggle to get them spot on then follow our top tips:
Measure the ingredients exactly to ensure that the batter reaches the right consistency. I have found the OXO 500mL Angled Measuring Jug which is perfect for your liquids. The patented angled surface allows you to see measurement markings from above as you’re pouring, so you can better measure ingredients without bending or lifting the cup to eye level. The Jug contains markings for cups, ounces, and millilitres.
Mix the ingredients using a large whisk until the dry ingredients have just been mixed in. The larger the whisk, the more air you can whip into the batter, which will help to produce light, fluffy pancakes.
Heat the pan for two or three minutes before adding the fat to ensure that it doesn’t burn. An olive oil spray is not only a good option for those who are concerned about the fat content, but it also has a high burning temperature which helps to keep the flavour of the pancake delicate.
One ladle’s worth of pancake batter is usually sufficient to make one perfect pancake.
You only need to flip each pancake once to avoid overcooking and toughening the pancakes.
We all love traditional English pancakes served with lemon and sugar, but for a change try these for a thicker, sweeter alternative. They are easy enough for kids to make with a little help and are great for weekend breakfast or as a dessert.
Pancake Recipe
Servings
Makes 10 pancakes
Ingredients
225g plain white flour
1tsp baking powder
15g granulated sugar
2 large eggs
300ml milk
250g berries – e.g., strawberries, blackberries, raspberries and blueberries
15g icing sugar a little oil to grease pans if required
Greek yoghurt or fromage frais sweetened to taste with clear honey for serving.
Method
Place the flour, baking powder, sugar, eggs and milk in a blender and process until smooth. Cover and place in the fridge for at least 30 mins.
Place the berries, icing sugar and 1-2 tbsp water in a food processor and process to a smooth puree. Strain into a jug and sweeten with a little extra icing sugar to taste.
Preheat a non-stick frying pan until hot & add 2 tsp. of oil.
Pour in 2tbsp of the batter & cook until bubbles begin to appear.
Turn the pancake. Cook for 1 min.
Remove from pan and keep warm in a clean tea towel.
Repeat until all the batter is used. Serve warm pancakes, drizzled with fruit sauce and a dollop of Greek yoghurt or fromage frais sweetened with clear honey to taste.
Poppy Watt