If you’re celebrating Shrove Tuesday today (and let’s be honest, who really needs an excuse to eat tonnes of pancakes?) we’ve got the recipes for you.
First off, you need to master the basics. Here’s how you make the best pancake, courtesy of our friends over at Food To Love:
Ingredients:
2 cupsself-raising flour
2 tspcaster sugar
1 cupmilk
1 cupwater
2 eggs, lightly beaten
1 tbspvegetable oil
30g butter for cooking
lemon wedges and sugar, to serve
Method:
Sift flour into a large bowl. Stir in sugar. Make a well in the centre.
Gradually whisk in combined milk, water, eggs and oil to incorporate flour into liquid. Whisk vigorously to remove any remaining lumps (a hand blender
can be used). Transfer batter to a jug.
Melt butter in a large frying pan on medium heat. Use a paper towel to wipe out excess. Pour batter into pan, swirling to create 16cm rounds. Cook 2-3 minutes, until bubbles appear on surface and underside is golden. Turn and cook a further 1-2 minutes.
Transfer to a plate, cover to keep warm, and repeat with remaining batter, wiping pan with buttered paper towel between each. Serve with lemon and sugar.
There’s nothing better than pancakes for pudding!
We also seriously love these fluffy pancakes with blueberries and maple syrup.
Or for something a little healthier, these Chai pancakes with mango and yoghurt are ideal.
And if you’re making a meal of it, why not try pancakes with some other savoury fillings, like:
spinach and ricotta
bacon and cabbage
goat’s cheese and squash
veggie overload
And if you really want to make things traditional, make like the English and have a pancake race down the street – just watch out for vehicles and hot pans!
