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Pancake Day 2016: Your Shrove Tuesday Lowdown
What is Pancake Day? Where does it come from? And most importantly, how do you make the most delicious pancakes of all? Well look no further with our one-stop-shop for all things food related, including a brilliant how-to video!
Shrove Tuesday falls on Tuesday 9 February this year... that's TODAY! (And we're getting flippin' excited about it!)
Traditionally the last day before the long and hard Lent fast kicks in, Pancake day has become a national day for getting out the frying pan and getting messy in the kitchen.
Watch how to make the perfect pancake:
The day itself moves around A LOT! In 2015 it fell on Tuesday February 17, but in 2014 it didn't fall until March 4!
But why do we make pancakes?!
Historically, pancakes were picked as they were a good way of using up any left over fat or lard that was lying around.
After the day itself comes the difficult bit - 40 days and nights of fasting.
Whether you're into sweet or savoury pancakes, there's something out there for everyone!
If you like your treats sickly, then you can pick from delicious Nutella and banana, yummy lemon and sugar, or candied maple syrup...
But if you're more of a savoury fan, then choose from tasty duck, to squash, to salad and chutney and endless more concoctions.
Why not check out Jamie Oliver's fantastic recipe for simply, easy crepes?
3 large free-range eggs
125 g plain flour
250 ml milk
Place the eggs, flour, milk and 1 pinch of sea salt in a liquidiser and blitz until smooth, then pour into a bowl. Leave to one side for 15 minutes.
Place a large non-stick frying pan on a medium heat. Once hot, add a small knob of butter (or a drizzle of olive oil if you want to be healthier) and let it melt. Tilt the pan so the butter coats the surface.
Pour in 1 ladle of the batter. Lift the pan off of the heat and tilt it so that the batter spreads all over the base. Place the pan back on the heat for 1 to 2 minutes, or until it starts to come away from the sides and you can remove it easily from the pan.
Once golden underneath, flip the crêpe over and cook for a further minute until cooked through. Serve straightaway with your favourite topping.
I sometimes mix it up and swap 75g of plain flour for wholemeal to give my pancakes lovely texture and flavour. To make more American-style pancakes, swap the plain flour for self-raising, dolloping ladlefuls of batter into the pan without spreading it around the base.
We just hope our results don't end up on the ceiling this year!
Check out JK & Lucy's some what, ehem, poor attempts... we never realised quite what a bad cook Lucy is! :p
Lucy's guide to the perfect pancake... with some awkward help from JK!Posted by Heart on Tuesday, 9 February 2016
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