Flipping great history of Pancake Day

Everyone knows the famous Pancake day in February, otherwise known as Shrove Tuesday. It’s a brilliant opportunity to practise your pancake-flipping skills and enjoy a delicious treat on a Tuesday night, which is always a favourite night for kids and adults alike.

The history of Shrove Tuesday is very interesting and is something to think about this year when you’re making a mess in the kitchen with family or friends and drizzling honey on your pancakes.

The day is a traditional feast day which takes place the day before the beginning of Lent on Ash Wednesday and the start of the fasting period before Easter. On Shrove Tuesday, Christians would go to confession and a bell would be rung to call you for your confession. This became known as ‘Pancake Bell’ and is still rung today. The name Shrove comes from ‘shriving’ meaning ‘absolved from sins’.

It became the perfect day to use up ingredients such as eggs or fat before the Lenten fasting started on Ash Wednesday. A traditional English pancake is seen in cookery books dating back to 1439; it is a thin, flat cake made of batter and is served immediately.

If you don’t fancy making pancakes this year, Springfield offers many cafes with pancakes (English and American styles) on the menu.

However, if you do want to make a traditional pancake this year, here is an easy pancake recipe to make and enjoy. You can serve your pancake with whatever topping you wish; golden syrup or lemon juice and sugar are some of the most popular toppings.

Serves 9 People 

3 eggs

125 grams all-purpose flour

2 tablespoons margarine

300 ml of milk

Butter for greasing

A pinch of salt

Method 

In a bowl, place the flour, salt and mix well. Melt the margarine in the microwave; set aside.

In an electric mixer, beat on medium speed the eggs and the milk. Reduce the mixer speed to low and add the flour mixture. Then, add the melted margarine and beat for 2 to 3 minutes to incorporate.

Grease a non-stick frying pan with some butter and place over low heat. When the butter starts melting, pour small portions of the dough with a ladle until cover completely the bottom. When the first side starts to turn slightly golden, flip with a spatula and cook about a minute or until golden. Repeat the process until the dough runs out.

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