Even if you're not observing Lent, Shrove Tuesday or Pancake Day as it's more commonly known is a tradition that everyone can partake in. I'm considering giving up my silent frustration with everything, although I doubt I'll last a day.
This year has thrown me for a loop it's already the end of February and no pancakes yet, as Shrove Tuesday falls on March 4. But who says we need to wait for a specific day to enjoy pancakes? I often whip up a batch of batter on Sunday mornings.
It's a clever way to sneak some nutritious eggs into a teenager who refuses to eat them, oblivious to the fact that eggs are one of the main ingredients in pancakes.
Perhaps she'd prefer one of those supermarket plastic shaker pancake makers, which I suspect don't contain any eggs they seem more akin to a concrete mix. My Northern Irish grandfather, Jonjo McNally, was a proud community baker and he'd be turning in his grave if he saw those bottles of pre-mix being sold on supermarket shelves today, reports the Mirror.
Who is so pressed for time that they can't add flour to a bowl? We all need to make an effort to prepare more food from scratch rather than consuming ultra-processed foods (UPFs) that are not only expanding our waistlines but also straining NHS resources.
Here's a thought to chew on: supermarkets rake in more profits than fuel companies, so why not ditch their ready meals that fund a superstore CEO's private jet and start preparing your own scrumptious dishes? You don't need any fancy culinary skills just the basics for good old fashioned home cooking.
Consider this: pre-made pancake mixes sold in stores come in unnecessary plastic bottles, supposedly to make it easier to add water and shake. Granted, your personal pile of single-use plastics won't cause glaciers to melt, but we all have a part to play because one day, the floods will come.
By making your own pancakes, you can create a batter in three simple steps with a clear conscience, and the only thing that needs to melt is the maple syrup drizzled over your pancakes. Just remember the 1, 2, 3 rule for perfect crepe-like pancakes.
If you're more inclined towards American-style smaller, denser ones, simply reduce the milk for a thicker batter.
Start by placing your bowl or jug on weighing scales, zero the scales and add the following ingredients:
- 1 stands for 100g of plain flour into the bowl
- 2 represents two eggs cracked into the flour
- 3 signifies adding 300ml of milk to the mix
You can whisk the mixture manually, use a cake mixer, or like me, use a stick blender and blend until it's lump-free. The old adage suggests letting the batter rest in the fridge for 20 minutes, but I've tested this and it doesn't make a bit of difference to the final product.
I utilise a small iron skillet for my crepe-style pancakes, but any frying pan will suffice. The key is maintaining a low to medium heat beneath the pan, ensuring the pancakes cook swiftly without scorching.
My preference is to use lard for cooking my pancakes it doesn't char as rapidly as butter and it's actually lower in saturated fats but primarily, I favour natural fats over vegetable oils. In the past, lard was widely used, but large food corporations have persuaded people to switch to cheap vegetable oils packaged in single-use plastics.
And to answer your potential question, no, lard doesn't impart a pork fat flavour to everything. Moreover, it's more eco-friendly than plastic bottles of vegetable oil. I simply peel back the paper on the lard and rub the end of the block on the hot pan, akin to a scrubbing brush.
Then, either pour the batter directly from the jug into the pan or scoop a small ladleful from a bowl, swirling the batter to evenly coat the bottom of the pan. Refrain from touching it until tiny bubbles appear in the batter and the edges become lacy, indicating readiness to flip.
If a spatula can't easily slide underneath, they're not ready yet. If you're feeling adventurous, you can flip the pancakes by tossing them in the pan, but I've lost numerous crepes this way to my eager pug Bozza who waits patiently at my feet.
I ensure they stay warm by placing them in the oven on a wire rack over a baking tray while I use up all the batter, then I dive into the stack with just lemon and sugar. That's juice from a quartered real lemon not one of those artificial Jif lemons.
I personally blame those for the decline of civilisation. So, savour your Shrove Tuesday delight and remember, making real pancakes is as simple as 1, 2, 3.
