For those of you in the US on Tuesday 4th March you might be celebrating Mardi Gras or "Fat Tuesday" (Thanks JP!), but for us Brits we like to celebrate Shrove Tuesday with a pancake.
Yup, no colourful carnival and parades for us, just a good old fashioned pancake!
It became tradition to use up rich foods such as eggs, milk and sugar ahead of the 40 Fasting Days of Lent, and so the humble pancake was born!
Our pancake's are thin like the French Crepes, and usually are made from flour, egg and milk.
How does it work if you're Wheat & Gluten Free then?
Simple, buy yourself some Gluten Free Flour (I like this Doves Farm one) and you're good to go.
You can use normal dairy milk if you like, we just never have it in the fridge so I went with Unsweetened Almond instead.
Here's what you need:
125g Gluten Free Flour
1 egg
250ml Milk
Unsalted Butter, cut into little pieces/chunks ahead of time.
Weigh out your flour and make a well (dip) in the centre.
Add your egg and roughly a quarter of your milk and begin to whisk.
When you are sure that is thoroughly mixed and there aren't any lumps, add the rest of your milk.
And leave to stand for 20 minutes.
Cut your butter into little knobs ahead of time, and heat your frying pan. I used my small one (20cm) but really something a little bigger would be fine too.
When your butter is melted and you're sure your pan is super hot, pour in a bit of your batter with one hand, and then with the other swirl the saucepan so that you get an even layer over the base.
DO NOT MOVE! Pancakes are supposed to cook really quickly, and if you've got your pan hot enough it will be a mere 30 seconds before you need to toss/flip that pancake!
People's tossing/flipping (ahem) methods differ widely, so I'll leave that one up to you. Although I think throwing it in the air at least a couple of times is always the most fun.
Let it cook on the other side and remove from the pan.
Keep your pan hot, add another little knob of butter, and keep going until you've used up all your batter. I got nine pancakes out of mine.
Topping preferences also differ widely!
I'm a massive fan of the simple freshly squeezed Lemon and Sugar. Something about the tangy lemon juice and the sweet sugar gets me every time.
Other options to consider are:
- Nutella
- Agave Nectar/Honey and Banana
- Strawberries and Ice-Cream
- A Berry Coulis
- Lemon Curd
- Jam
- Savoury...! (I have a recipe for Savoury filled crepes coming up as part of the Meat Free Monday series)
Just a note, for some reason these pancakes don't seem to get a much colour as the ones I've made in the past with regular flour/milk. They still taste amazing though!
Happy Pancake Day!
Yup, no colourful carnival and parades for us, just a good old fashioned pancake!
It became tradition to use up rich foods such as eggs, milk and sugar ahead of the 40 Fasting Days of Lent, and so the humble pancake was born!
Our pancake's are thin like the French Crepes, and usually are made from flour, egg and milk.
How does it work if you're Wheat & Gluten Free then?
Simple, buy yourself some Gluten Free Flour (I like this Doves Farm one) and you're good to go.
You can use normal dairy milk if you like, we just never have it in the fridge so I went with Unsweetened Almond instead.
Here's what you need:
125g Gluten Free Flour
1 egg
250ml Milk
Unsalted Butter, cut into little pieces/chunks ahead of time.
Weigh out your flour and make a well (dip) in the centre.
Add your egg and roughly a quarter of your milk and begin to whisk.
When you are sure that is thoroughly mixed and there aren't any lumps, add the rest of your milk.
And leave to stand for 20 minutes.
Give it a little mix after the resting time and pour it into a jug or easy to pour container, I used a smoothie shaker.
Cut your butter into little knobs ahead of time, and heat your frying pan. I used my small one (20cm) but really something a little bigger would be fine too.
When your butter is melted and you're sure your pan is super hot, pour in a bit of your batter with one hand, and then with the other swirl the saucepan so that you get an even layer over the base.
DO NOT MOVE! Pancakes are supposed to cook really quickly, and if you've got your pan hot enough it will be a mere 30 seconds before you need to toss/flip that pancake!
People's tossing/flipping (ahem) methods differ widely, so I'll leave that one up to you. Although I think throwing it in the air at least a couple of times is always the most fun.
Let it cook on the other side and remove from the pan.
Keep your pan hot, add another little knob of butter, and keep going until you've used up all your batter. I got nine pancakes out of mine.
Topping preferences also differ widely!
I'm a massive fan of the simple freshly squeezed Lemon and Sugar. Something about the tangy lemon juice and the sweet sugar gets me every time.
Other options to consider are:
- Nutella
- Agave Nectar/Honey and Banana
- Strawberries and Ice-Cream
- A Berry Coulis
- Lemon Curd
- Jam
- Savoury...! (I have a recipe for Savoury filled crepes coming up as part of the Meat Free Monday series)
Just a note, for some reason these pancakes don't seem to get a much colour as the ones I've made in the past with regular flour/milk. They still taste amazing though!
Happy Pancake Day!
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