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Everything You Need To Know About Pancake Day and Shrove Tuesday


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Pancake Day will be celebrated across the world next month, which means it’s time to get your frying pans ready and brush up on your pancake-flipping skills.

Pancake Day is definitely one for the calendar when you’re at uni. There is nothing better than heading down to the shop with your flat mates to pick up some ingredients and all your favourite toppings. But do you know the true meaning behind Pancake Day, otherwise known as Strove Tuesday?

What is Shrove Tuesday?

Shrove Tuesday always falls exactly 47 days before Easter Sunday. Because Lent is traditionally a time of fasting, Christians would take the opportunity to use up any rich foods such as eggs and milk that won’t last until the end of the period.

When is Pancake Day?

Shrove Tuesday will be marked on Tuesday, February 13.

Easter Sunday 2018 falls on Sunday, April 1, which means Good Friday will be on Friday, March 30 and bank holiday Monday will fall on April 2.

Why pancakes?

Pancakes were traditionally eaten because they were a way to make use of the rich foods people had before they went bad during the long fast.

The ingredients for pancakes are also said to symbolise four points of significance at Easter and Springtime of the year.

Eggs signify creation, flour is said to be the staff of life, salt is for wholesomeness and milk symbolises purity.

How to make pancakes

Learn a skill for life with a foolproof crêpe recipe that ensures perfect pancakes every time - elaborate flip optional! This recipe will make 12 pancakes so if you fancy having pancakes for starter, main and dessert we recommend doubling up the recipe.

Ingredients

100g plain flour

2 large eggs

300ml milk

1 tbsp sunflower or vegetable oil, plus a little extra for frying

Toppings of your choice

Recipe

  1. Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
  2. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
  3. Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

 

If your feeling lazy you can also purchase a readymade mix that you can pour straight into the frying pan, most supermarkets usually sell this over the pancake period. 


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