Pancake Day: 4 Recipes to Help You Whip Up the Perfect Stack
Americans may party with beads and booze on Mardi Gras until the sun dawns on Ash Wednesday, but beyond Bourbon Street, another kind of pre-Lenten celebration is occurring — with pancakes. In the UK, Ireland, and Australia, the day before Lent begins is commonly called Shrove Tuesday, or Pancake Day. Why pancakes? It’s because the griddle cakes are made with eggs, butter, and milk — the perfect way to use up the kind of rich ingredients people abstain from during Lent.
So if you can’t make it to New Orleans for this year’s celebrations, why not make pancakes instead? Here are four pancake recipes with video demonstrations from SORTED Food to help you celebrate all day long.
Kick off Shrove Tuesday with a plate full of “American Pancakes,” presented by a duo with English accents who put their own spin on an American classic. A “knob” of butter is a British term with an inexact equivalent. When putting a knob of butter in a pan before cooking your pancakes, use as much or as little butter as you normally use. In the pancake recipe, for 2 knobs of melted butter use about 2 to 3 tablespoons. Also, in the video, you’ll notice they smash the blueberries before adding them to the pancakes so that some of the juice mixes with the batter while it’s cooking.
- 2 eggs, beaten
- ½ a mug of milk (150 milliliters)
- 2 knobs of melted butter
- 4 handfuls of plain flour (150 grams)
- 1 teaspoon of baking powder
- ½ teaspoon of cinnamon
- 1 tablespoon of brown sugar
- ½ teaspoon of salt
- 1 punnet of mixed berries
- 1 banana
- 1 knob of butter
- 1 teaspoon of maple syrup
Directions: Whisk the egg and milk together until foamy and then add the melted butter. Mix the dry ingredients in a bowl. Pour the egg mixture into the dry ingredients and whisk furiously until lump-free. Mash the banana and add to mix.
Chuck a knob of butter in a hot pan until it bubbles. Ladle the mixture into the pan to form a pancake shape. Sprinkle a few berries on top of pancake quickly before it cooks. Flip over when pancake begins to bubble and is golden brown underneath Cook until the pancake has risen and golden. Serve several stacked with a drizzle of maple syrup.
For lunch (or even dinner) on your day full of pancakes, make a satisfying Savory Crepe Pancake. The recipe uses sun blushed tomatoes, which fall between a regular tomato and a sun-dried tomato as far as juiciness and consistency are concerned. You can make your own sun blushed tomatoes, or change the recipe a bit by using the sun-dried variety.
Ingredients for Cheese Sauce:
- knob of butter (30g)
- 1 tbsp flour (30g)
- milk (400ml)
- handful of Comté cheese, grated
Ingredients for Crepe:
- wholemeal flour (200g)
- pinch salt
- 2 eggs
- milk (300ml)
- knob of butter
Ingredients for Filling:
- handful of sun-blushed tomatoes
- 3 spring onions
- few slices of cooked ham
- handful of parsley
Directions: Melt the butter in a pan and stir in the flour to form a paste. Pour the milk into the flour paste a bit at a time, making sure it is boiling again before pouring in the next batch. Let the sauce simmer for a few minutes and then add the cheese, season, and keep warm.
Put wholemeal flour, salt, and eggs in a bowl and whisk to form a paste. Add the milk slowly and whisk until combined and lump free. Chop the spring onion, ham, sun-blushed tomatoes, and parsley all together.
Heat a frying pan and melt the butter until it bubbles. Ladle the crepe mix into the pan to just coat the bottom. Cook until it is golden underneath and begun to dry out on top, then flip and cook for another minute until it is cooked.
Lay on a serving plate and add tomatoes, onions and ham mix in a line own the middle, before spooning on a little of the sauce. Roll up into a cigar shape, ladle on extra cheese sauce, and garnish with parsley to serve. Makes four.
3. Cocktail Hour
Of course, not all pancakes have to be “dry”–especially when some places are celebrating Mardi Gras. Get the best of both worlds with a boozy Berry Mojito Crepe.
- handful of blackberries
- handful of blueberries
- handful of strawberries
- 1 lime
- 2 tbsp brown sugar
- couple of sprigs of fresh mint
- plain flour (80g)
- 1 tsp caster sugar
- pinch of salt
- milk (200ml)
- 1 (Happy) egg
- a handful of caster sugar
- a few shots of rum (optional)
- a few knobs of butter
- drizzle of cream to serve
Directions: Mix the berries together. Zest the lime and add to the berries along with the torn mint and a little brown sugar. Combine the flour, caster sugar, and the salt in another bowl.
Whisk the milk and egg into the dry ingredients to form a smooth batter. Throw a handful of the brown sugar into a dry pan and gently heat until it dissolves and forms a light caramel. Carefully add a shot of rum and cook off the alcohol (flambé if you feel confident by lighting the alcohol vapor.)
Add a knob of butter to the berry mixture to warm through for a minute or two. Heat a new pan and melt the butter over a high heat. Pour in a ladle of batter and swirl around the pan to create a thin, even layer. Cook the batter for about 2 minutes until the pancake is golden brown, then flip and cook for another minute.
Place the pancake onto a plate and spoon over a little sauce and some of the berry mixture. Fold the pancake in half and repeat with the sauce and berries. Fold in half again and pour a final spoon of sauce, berries, and a drizzle of cream.
For a twist on your usual dessert fare, make Cinnamon Swirl Pancakes. Plenty of sweetness will come from the batter, enriched with cinnamon sugar and a little extra natural sweet taste will come from your fresh fruit.
- salted butter (75 grams)
- dark brown sugar (75 grams)
- 1 teaspoon of ground cinnamon
- self-raising flour (150 grams)
- 1 teaspoon of baking powder
- 2 eggs
- buttermilk (150 milliliters)
- pinch of salt
- knob of butter to cook
- fresh berries to serve
Directions: Beat the butter, sugar, and cinnamon together in a bowl so that it’s completely smooth and sugar lump-free. Transfer this to a piping bag or sandwich bag and leave to one side. Measure the flour and baking powder into a clean bowl and crack in the eggs. Stir to mix them in, then keep whisking as you slowly add the buttermilk. Add a pinch of salt.
Heat up a large, non-stick frying pan to a medium heat and rub with butter. Spoon a heaped tablespoon of pancake mixture into the pan and cook for 30 seconds. Snip the end off of the piping bag and squeeze a thin line in a spiral on top of the raw batter and leave for another 30 seconds. Flip the pancake over quickly and cook for just 30 seconds on that side. Transfer to a plate, wipe the pan clean with kitchen roll and repeat to make stacks more. Reheat the cooked pancakes for 30 seconds in a microwave if you prefer and serve with ample fresh berries. Makes 12.