So tomorrow is Shrove Tuesday or as many people call it now “Pancake Day” a day when traditionally pancakes were made as a way of using up rich foods in preparation for the start of Lent. When I was a little girl though, no matter how many times the stories were told at school, it just meant pancakes for dinner!
I can remember sitting at the table with my dad, each with our pancakes sprinkled with a teaspoon of sugar which we then rolled up and devoured. As I got older we got a bit more adventurous with jam or honey but they were always topped with something sweet. We didn’t have pancakes too often so I think we appreciated them all the more.
My kids are slightly different, they have pancakes most Saturdays or Sundays so tomorrows pancakes wont be as exciting to them as it would have been to me (back in the day!) Their favourite toppings vary from time to time depending on what they fancy: sugar, honey or mashed banana but at the moment they prefer them just plain. The first time I cooked pancakes for my husband though I was horrified to discover he eats his spread with butter. Definitely not what I was used to and I still think it looks a bit weird…
Here is the recipe I use to make pancakes week in week out for my family. It usually makes about 8 although this time for some reason I got 8 and a bit. Enjoy!
What you need:
30g sugar (optional)
What to do:
In a food processor, blend all the ingredients together.
Pour the batter into a jug.
Heat a little oil in a frying pan on a medium heat. Using a ladle to measure the amount of batter, pour onto the frying pan.
Fry until golden brown. Bubbles will start to appear when it is time to turn.
Carefully turn and allow the underside to brown as well.
Serve hot and top with whatever you prefer. Here I tried Nutella for the first time (just for research purposes you understand?!) and it was fab. Perhaps it’s just as well Lent is only a couple of days away!