Pancake Day is 1 March
What Is Pancake Day
Pancake Day, or Shrove Tuesday is traditionally the day before Lent in the Christian calendar. During Lent, early Christians would fast from food and festivities, and enter a period of reflection in preparation for Easter. This was supposed to be in homage to Jesus’ time in the desert and subsequent sacrifice.
So, the day before lent on Shrove Tuesday, the ritual of using all the food in the cupboards for one last feast quickly became a tradition and pancakes were born!
What Does Shrove Mean?
The word Shrove derives from “Shrive”. Back in the early middle ages to Shrive, or to be Shriven, meant to receive absolution for your sins after a confession and doing penance. Once absolution is received the person is then free from the guilt or pain caused by their sins.
This absolution on the day before lent goes back a long way. There is a written record of people performing this ritual over 1,000 years ago in the Anglo-Saxon Ecclesiastical Institutes.
Why Do We Make Pancakes?
In a nutshell, pancakes came about to make sure people wouldn’t be wasting food during lent. Before fridges, all the eggs, milk and other rich food would need to be used up so it wouldn’t go off during the 40-day period of fasting.
Over time, people started to make pancakes. But they may not have looked or tasted like what we eat today! For a start, meat and fish were cooked up too. In different parts of the world, different fruits became popular.
Why Is Pancake Day On A Different Date Each Year?
In modern times we are so used to everything being so regimented and ordered. Go back a couple of thousand years and people relied on things like the full moons, where the sun rose and set and what stars they could see to work out the time of year. So even the dates of major festivals like Easter were determined worked out using this method. As Easter is always on the Sunday after the first full moon after the spring equinox the date changes each year.
Pancake day is the day before Lent begins and so is always 47 days before Easter Sunday and so it too changes each year.
Pancake recipes – sweet and savoury
Vegan Banana Pancakes
Brie-stuffed Pancakes with crispy bacon
Banana Oatmeal Pancakes
Vegan banana pancakes
INGREDIENTS
1 large ripe banana (around 150g)
2 tbsp golden caster sugar
¼ tsp fine salt
2 tbsp vegetable oil , plus extra for cooking
120g self-raising flour
½ tsp baking powder
150ml oat, almond milk or soya milk
maple syrup or honey and sliced banana and berries, to serve (optional)
METHOD
STEP 1
Mash the banana in a mixing bowl. Stir in the sugar, salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency.
STEP 2
Heat a little oil in a frying pan over a medium heat. Add 2 tbsp of the batter to make American-style pancakes. You will be able to make about 4-5 at a time. Fry on each side for 2-3 mins until golden. Serve with syrup, sliced banana and berries, if you like.
INGREDIENTS
10 smoked streaky bacon rashers
300g self-raising flour
1 tsp baking powder
pinch of caster sugar
2 medium eggs, lightly beaten
300ml semi-skimmed milk
2 tbsp sunflower oil
25g salted butter, plus extra to serve
150g brie, thinly sliced
50g grated cheddar
METHOD
STEP 1
Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter.
STEP 2
Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter – the batter should cover all the cheese. Don’t worry if the batter starts to spread – you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.
Brie-stuffed pancakes with crispy bacon
INGREDIENTS
10 smoked streaky bacon rashers
300g self-raising flour
1 tsp baking powder
pinch of caster sugar
2 medium eggs, lightly beaten
300ml semi-skimmed milk
2 tbsp sunflower oil
25g salted butter, plus extra to serve
150g brie, thinly sliced
50g grated cheddar
METHOD
STEP 1
Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter.
STEP 2
Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter – the batter should cover all the cheese. Don’t worry if the batter starts to spread – you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.
Banana Oatmeal Pancakes
INGREDIENTS
1/2 cup almond milk unsweetened
2 Eggs
1 Egg White
1 Banana
2 Tablespoons honey
1 1/2 cups rolled oats (can use gluten-free)
2 teaspoons baking powder
1/4 – 1/2 teaspoon salt
1 teaspoon Vanilla optional
TOPPING IDEAS
Fresh Berries
Fresh Banana Slices
Sliced Almonds
Greek yoghurt or creme fraise
METHOD
In a blender, pour in Almond Milk, eggs, egg white, banana, honey, vanilla (optional), rolled oats, baking powder and salt.
If you don’t have a blender – just hand whisk it all in a bowl. Blend/whisk until smooth.
Heat pan/skillet over medium heat. Once warmed, spray with non-stick cooking spray or place coconut oil in.
Pour pancake batter into skillet in small round circles.
Cook for 2-3 minutes on one side. Turn over and cook for another 1-2 minutes.
Drizzle with honey and toppings of choice.