Shrove Tuesday was the last chance for a spot of indulgence before 40 days of fasting, and also an opportunity to use up food that couldn’t be eaten during Lent. This included eggs, fat and milk, which were made into pancakes and eaten on that day.
Here’s a simple recipe so that you can join in: –
100g plain wholemeal flour – like Woodbridge Tide Mill Fine flour
2 tbsp sugar
pinch ground cinnamon
1 large egg, beaten
275 ml semi-skimmed milk
vegetable oil for cooking
Put the flour, sugar and cinnamon into a bowl, beat in the egg with a little milk, gradually add the rest of the milk until the batter is smooth. Alternatively, mix all the ingredients into a blender or food processor to make the batter.
To cook the pancakes, heat a small non-stick frying pan, brush with oil then pour in enough batter to cover the base of the pan, swirling it so it covers evenly. Cook over a medium-high heat until golden brown, turn over and cook the other side. Turn onto a plate and eat while hot. Repeat the process until all the batter is used.
Add various toppings from the traditional caster sugar and lemon juice to golden syrup or fruit and yoghurt – whatever takes your fancy.