Traditionally, pancakes were eaten on this day to use up rich, indulgent foods like eggs and milk before the fasting season of Lent began.
Although embedded in Christian tradition, it is believed that Pancake Day might originate in a pagan holiday. Eating warm, round pancakes – symbolising the sun – was a way of celebrating the arrival of spring. We could all do with that right now, couldn’t we??
This year, the day will fall on Tuesday, February 16.
So that doesn’t leave you long to master your pancake flipping skills.
Some supermarkets have already started stocking more pancake related ingredients and toppings including maple syrup – and dry pancake mix bags if you’re not going to attempt to make them from scratch.
However, pancakes are relatively simple to make and you only need a few base ingredients – eggs, plain flour and milk which usually work out cheaper than buying dry pancake mixes.
How do you make pancakes?
Crepe-style pancake recipe:
- Put 100g of plain flour into a bowl, make a well in the middle of the flour heap and crack two eggs into it.
- Start whisking from the inside out and slowly add 300ml of milk to the mixture a little bit at a time. Whisk until there are no lumps.
- Heat a drizzle of oil or a small knob of butter in a frying pan on medium heat and wait until the pan gets hot and fully greased.
- Pour in enough pancake mix to coat the base of the frying pan and cook for 1 minute on each side until golden. You might need to use a spatula to loosen round the edge of your pancake until you attempt a flip.
- Once cooked, transfer the pancake to a hot plate and top with your favourite toppings.
Or if you have leftover ripe, spotty bananas, why not follow these instructions to make easy, fluffy banana pancakes. Even kids could do it! Here’s some that Sophie made today. Thanks for the photo Sophie Pearson…just wish we could taste them too!!