Shrove Tuesday also more commonly known as Pancake Day was initially a feast to celebrate the arrival of spring. However, in the modern day, pancake day is still considered one of the most indulgent days of the year.
Although, Aoife or I are neither particularly religious, it’s important to look back at the history of why Pancake Day is celebrated. Shrove Tuesday, stated out as a Pagan celebration, as with most European Christian traditions.
Dating back pre Christian era, “the Slavs believed that the change of seasons was a struggle between Jarilo, the god of vegetation, fertility and springtime, and the evil spirits of cold and darkness, and that they had to help Jarilo in his worthy efforts. The whole celebration of the arrival of spring lasted a week and a large part of this was making and eating pancakes. The hot, round pancakes symbolised the sun and the Slavs believed that by eating pancakes, they got the power, light and warmth of the sun.” (Hughes-Onslow: Online)
Shrove Tuesday became religious due to Ash Wednesday following shortly after. This marked the opportunity to use rich ingredients such as eggs, milk and sugar pre fasting season of 40 days of Lent.
Like Easter, the date is movable depending on the Christian calendar and it always falls 47 days before Easter Sunday.
Traditionally, the English Pancake is thin and served straight after cooking, typically coated in golden syrup or lemon juice and caster sugar. However, this year we are putting a slight twist on our pancake and present you with the TLG favourite pancake.
Adapted from: Buttermilk pancakes with maple bacon by John Torode – Celebrity Master Chef
Prep Time: 30 Mins
Cooking Time: 10-30 Mins
- 350g/12oz self-raising flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 tbsp caster sugar
- 200ml/7fl oz buttermilk
- 400ml/14fl oz skimmed milk
- 2 free-range eggs
- 85g/3oz unsalted butter, melted, plus extra for frying
- 100g Raspberries
- In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.
- In a separate bowl or jug, mix together the buttermilk, milk, eggs, raspberries and butter. Pour the wet mixture into the dry ingredients and stir to combine. Do not overbeat – stir just to combine.
- Leave to rest for at least 30mins so that the starch in the flour can swell and you will get a good rise!
- Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of the pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time.
- Cook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter.
- Meanwhile, preheat the grill to medium–hot. Lay the bacon on a grill tray lined with foil and brush with some of the maple syrup. Grill until one side of the bacon is crisp. Turn over and brush the other side with maple syrup and cook until crisp.
- Serve the pancakes stacked on top of each other, topped with grilled bacon , drizzled with maple syrup and berries!
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Love G x x