Flip out on Shrove Tuesday
The day is a celebration where people indulge themselves in foods traditionally forbidden during Lent. Pancakes contain ingredients that many people would have kept at home in the past, and would have wanted to use up the day before the fast began so as not to waste perishable foods.
These days, Shrove Tuesday - or Pancake Day - reaches beyond the realms of religion, and many people across the globe test their pancake tossing skills. There's an unlimited number of ways to serve them, both savoury and sweet, making pancakes an extremely versatile food for any meal of the day, any time of year!
The success of your pancake depends on the right tools for the job, as well as the ingredients. Use a non-stick frying pan, or best of all a pan designed specifically for the job.
We stock a fantastic pancake pan that's only £12. You can use it on all hob types except induction, and you won't even have to dig out a cookery book as the perfect recipe is printed on the base! There's also a high quality speciality pancake pan if you're looking for a professional alternative, which works on all hob types and is dishwasher safe.
To create the perfect crepe, check out the Salter Smart Jug kitchen scales. It wins over those mechanical scales with a box-shaped container, as it makes it easier to pour ingredients into a bowl without spillage with its capacious jug. It's marked with litres, fluid ounces, pints and US cups, while metric and imperial measures for dry ingredients are shown on the base.
To create a smooth batter, use a good balloon whisk. The John Lewis stainless steel balloon whisk is an essential tool for pancake making.
For a classic pancake, top with lemon juice and sugar. Try the Joseph Joseph reamer, an extra-useful tool as it not only extracts all the juice with its hard working grooves, but also catches unwanted pips and pieces of fruit. Then finish with a sprinkling of sugar.
For the best pancakes you'll need:
- 110g of plain flour
- 2 eggs
- 200ml of milk mixed with 75ml of water
- 50g butter
- a pinch of salt
First, sift the flour into a bowl using a fine sieve and then make a well in the middle and break the eggs into it.
Start whisking them together, before gradually adding the milk and water until you have a thin, cream-like consistency.
Melt the butter in a pan and add 2tbsp to the batter mixture. Use the rest of it to smear around your pancake pan before you make each pancake.
Here’s a list of handy tips for cooking the perfect pancake:
- Pre heat your pan on the stove without any oil or butter for 1 minute on a medium heat, then pour in a little and start cooking.
- Don't over-mix the batter, or you'll develop the gluten, making your pancakes tough not tender!
- To get consistent good sized pancakes, use a 1/4 or 1/3 cup measure for the batter. Any leftover batter may be stored up to a week in the fridge.
- Any excess pancakes (unlikely if you follow these tips!!) can be stored in the freezer. Wrap them in a baking sheet and freeze them, but don't stack them directly on top of each other
- Let your creativity run riot and remember that pancakes don't only have to be served on Shrove Tuesday!
The final ingredient for a successful Pancake Day is hob cleaner! This powerful formula will cut through the toughest burnt-on drips of batter or stray pieces of pancake that didn't flip into the pan as planned, leaving your hob sparkling clean.