Tag Archives: Pancake Day

It’s Shrove Tuesday tomorrow

Lemon & White Chocolate Pancake Pops

Pancakes, as we would recognise them today, date back to Roman times


But a type of pancake is actually thought to originate in Stone Age times, more than 30 thousand years’ ago!

Shrove Tuesday (tomorrow), sometimes referred to as Pancake (or Jif Lemon!) Day, is the traditional feast day that precedes Ash Wednesday. It was, and still is to some, customary to fast from Ash Wednesday (the start of Lent) and so it was essential to use up ingredients, such as flour, eggs and milk, which also have religious symbolism.

Pancakes provide the perfect recipe for such ingredients and have been eaten on this day for centuries.

Shrove Tuesday always falls 47 days before Easter Sunday, and so it moves date annually.

Us Brits have many unusual traditions and pancakes races are amongst them. The Olney Pancake Race is the most famous of these.  In years gone by, the ‘pancake’ or shriving bell’ would have been rung to summon people to church on Shrove Tuesday. Legend has it that one cook in Olney was in such a rush to get to her place of worship that she ran to church still clutching her frying pan. Today, competitors dress up in a skirt, headscarf and apron and dash to the finish line complete with frying pan and pancake.

If you fancy a rather more leisurely Shrove Tuesday, why not try making this recipe from the 2020 Dairy Diary? It’s a lot easier!

 

Lemon & White Chocolate Pancake Pops

RECIPE

 


 

I wonder, over the past 50 years, how many people have eaten pancakes made using the Dairy Book of Home Cookery recipe?

How many children scampered home from school eager for tea, excited it was Pancake Day, to be greeted by a perfect pancake cooked from this iconic book?

Failsafe Pancake recipe

This is the perfect pancake recipe with variations for Chilli Pancakes and Crêpes Suzette.

 

 

#pancakeday

 

Categories:

Shrove Tuesday and the BEST pancake recipe of 2015

Buttermilk Pancakes with Bacon & Maple Syrup

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Buttermilk Pancakes with Maple Syrup

I discovered this recipe on a recent trip to London (after a rather over-indulgent night out!) and I have been hankering after it ever since.

Shrove Tuesday has given me to perfect opportunity to try it at home and share it with the rest of the family.

Be warned, it’s naughty,
but very VERY nice!

 

Buttermilk Pancakes with Bacon & Maple Syrup

Serves 4
Time 30 mins

Plain flour 110g (4oz)
Baking powder 2 tsp
Bicarbonate of soda ½ tsp
Caster sugar 1 tbsp
Salt ½ tsp
Eggs 2 large, beaten
Buttermilk 284/300ml tub
Butter 25g (1oz), melted, plus extra for frying
Streaky bacon 8 rashers
Maple syrup to serve

1 Sift flour, baking powder and bicarbonate of soda into a bowl. Stir in sugar and salt.

2 Whisk in eggs, buttermilk and butter, taking care not to over-whisk.

3 Heat a non-stick frying pan over a medium heat and add a tiny amount of butter. Pour in 2-3 spoonfuls of batter and cook for 1-2 minutes until bubbles appear and edges start to turn dry.  Flip and cook for 1 minute more, until golden underneath. Keep warm.

Buttermilk Pancakes with Bacon & Maple Syrup

4 Repeat until batter is used up.

5 Place bacon rashers side-by-side in a large non-stick frying pan. Fry over a medium heat for 4-5 minutes, turning halfway through, until crisp. Drain on kitchen paper.

6 Serve pancakes topped with bacon and drizzled with maple syrup.

Enjoy!

 

 

 

 

 

 

#pancakeday

Spinach Pancakes | Cinnamon Pancakes with Blueberry Sauce

Shrove Tuesday Pancake recipes

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Don’t forget that it’s Pancake Day tomorrow!

It is strange that I only ever cook pancakes once a year – every year vowing to cook them more often – as I love them, but it’s something I just never think to cook on other days.

I adore simple sugar and lemon pancakes, but this year I thought I would be a little more adventurous and try a savoury pancake followed with a sweet one.

These two Dairy Diary recipes should definitely hit the spot. 

 

Spinach-pancakes

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Spinach Pancakes

Makes 8 pancakes
Time 20 mins
Calories 280 per pancake
Fat 16g of which 7.6g is saturated
Suitable for vegetarians

Spinach 900g (2lb), stems removed, or 2 x 225g packets of frozen chopped spinach
Butter 25g (1oz)
Salted peanuts 50g (2oz), chopped
Paprika ½ tsp
Stilton cheese 50g (2oz)
Plain flour 4 tsp
Single cream 150ml (¼ pint)
Ready-made pancakes 8, warmed

1 Place spinach in a pan, sprinkle with salt (do not add any liquid) and cook, covered, for about 10 minutes. Drain well and chop.

2 Heat butter in a small pan, add peanuts and paprika and fry gently for 1 minute. Cut rind off Stilton and crumble most into pan. Stir in spinach, flour, cream and seasoning. Bring up to boil and cook for 2–3 minutes, stirring.

3 Divide filling between pancakes and serve with remaining Stilton crumbled over top.

 

Cinnamon Pancakes with Blueberries recipe

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Cinnamon Pancakes with Blueberry Sauce

Serves 3
Time 20 mins
Calories 306 Fat 8g of which 2g is saturated
Suitable for vegetarians

For the Blueberry Sauce
Frozen blueberries 350g packet
Cornflour 1 tsp
Caster sugar 25g (1oz) or to taste
Fresh orange juice 2 tbsp

For the pancakes
Plain flour 110g (4oz)
Ground cinnamon ¼ tsp
Egg 1 medium
Milk 300ml (½ pint)
Sunflower oil 1 tbsp
Vanilla ice cream to serve

1 Tip blueberries into a pan and stir in all remaining sauce ingredients. Heat gently, stirring occasionally, until the juices have thickened and there is no taste of cornflour.

2 Sift flour and cinnamon into a bowl. Make a well in the centre, add egg, gradually whisk into flour, then whisk in milk.

3 Wipe a small non-stick frying pan with oil, and heat. Add a ladle of batter, swirl around the pan and cook until just set, then carefully turn – or toss if you’re brave! – and cook the other side. Continue with remaining batter to make 6 pancakes.

4 Serve pancakes with hot blueberry sauce and ice cream.

 

Take a Box of Eggs, Dairy CookbookAnd if you like egg recipes,
Take a Box of Eggs is still
available to buy now.

It’s only a bargain £7.49 too!

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Our favourite pancake recipes

Dairy Diary favourite pancake recipes

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Favourite Pancake Recipes

For some reason I only ever cook pancakes on Shrove Tuesday. Why is that?

It’s as though someone has passed a law that states they only allowed on one day of the year! I love pancakes too; savoury and sweet, though I’ve not quite mastered a decent savoury pancake yet. I think the French are brilliant at these. I can still vividly remember the crêpe with cream and egg cooked for me on my French exchange as a fourteen year-old (which is more than a couple of years’ ago now, no comments on that please!)

So what’s your favourite pancake recipe?
I adore good old simple sugar and lemon
but I do like to cook something different too.

On the recommendation of my friend Gudi who tested this for me when we were putting together Take a Box of Eggs I shall be cooking Chicken, Broccoli & Cheese Pancake Bake followed by Apple Pancakes.

Roll on Pancake Day, I’m ready with my whisk!

Dairy Diary 2013 | Take A Box Of EggsBy the way, we still have a few copies of Take a Box of Eggs and Dairy Diary 2013,  available to buy online at  www.dairydiary.co.uk.

Make sure you invest in a copy if you haven’t already.

Tips for a pretty garden display

After such a bizarre winter, we already have crocuses peeping though the turf in our front garden.

It is so lovely to see signs of spring already, but I must admit at this time of year I get impatient for REAL spring.

I want to be out in the garden having a good tidy up and making everything pretty once more. It looks so barren and untidy at the moment – especially as we are partway through laying a new patio.

This little project from our Seasonal Garden Ideas book will inject some spring colour into any dejected looking garden. Or even brighten up a window box.

Give it a try and cheer up
everyone in your street.

Pretty in Pink

Pretty in Pink hanging basket

Make a pretty basket of pink hyacinths special by adding hoops of pussy willow twigs with the soft grey catkins just bursting out – a lovely display that should last for several weeks.

Pussy willow twigs are available in early spring, either in hedgerows or from florists. Pot-grown hyacinths can be found in garden centres from January through to May or even later.

Planting up a basket takes about an hour.

Plants required
Ten to twelve pink Dutch hyacinths just coming into flower.
Six to eight pussy willow twigs each about 45cm (18in) long.

Equipment required
Rustic-weave basket.
Hanging-basket liner (plastic, hessian, felt or moulded paper).
Bulb compost to fill.
Several handfuls of moss to tuck around the base of the hyacinths.
Trowel.

1 Place the liner you have chosen in the bottom of the basket, pricking holes through for drainage if needed. Fill the basket two-thirds full with bulb compost.

2 Carefully remove each hyacinth, one at a time, from their pots and plant in the basket, adding more compost and setting each one to the same depth as it was in its pot. Place them as close together as you can, so the heavy flowerheads will support each other, and firm in well.

3 Tuck moss loosely around the base of the hyacinths to cover the soil completely. Water lightly.

4 Wedge the bottom end of a pussy willow twig into the basket weave then bend it over to form a hoop. Tuck the tip of the twig securely into the basket, then repeat with the other twigs all round the basket, overlapping the twigs slightly as you go.

5 Position your basket in a sunny spot for best display. The furry grey catkins will eventually turn bright yellow as they open.

Tips
Take great care not to knock the pussy willow catkins off the twigs as you handle them – they are quite fragile. If the hyacinth stems start bending over, insert thin bamboo canes into the compost and tie the stems to them as discreetly as possible with soft string. Bring under shelter if heavy rain is threatened.

Note
Reuse your rustic basket for a summer display by planting with nasturtiums or begonias.

Aftercare
By its very nature this is a temporary display. When the hyacinth flowers have withered, stop watering and allow the foliage to turn brown. Then remove the bulbs from the basket, clean them carefully and store in a dry, dark place until autumn, when you can plant them out in the garden. Discard the pussy willow twigs when the catkins have flowered.

Project taken from Seasonal Garden Ideas

And of course, don’t forget it’s Shrove Tuesday tomorrow.

Try this amazing recipe for Spinach Pancakes
(and follow with some plain ones sprinkled
with lemon and sugar!)

Let us know what your favourite pancakes are.

Spinach Pancakes

Savoury pancakes make a delicious light meal

Makes 8 pancakes
Time 20 mins
Calories 280 per pancake
Fat 16g of which 7.6g is saturated
Suitable for vegetarians

Spinach 900g (2lb), stems removed, or 2 x 225g packets of frozen chopped spinach
Butter 25g (1oz)
Salted peanuts 50g (2oz), chopped
Paprika ½ tsp
Stilton cheese 50g (2oz)
Plain flour 4 tsp
Single cream 150ml (¼ pint)
Ready-made pancakes 8, warmed

1 Place spinach in a pan, sprinkle with salt (do not add any liquid) and cook, covered, for about 10 minutes. Drain well and chop.

2 Heat butter in a small pan, add peanuts and paprika and fry gently for 1 minute. Cut rind off Stilton and crumble most into pan. Stir in spinach, flour, cream and seasoning. Bring up to boil and cook for 2–3 minutes, stirring.

3 Divide filling between pancakes and serve with remaining Stilton crumbled over top.

A Dairy Diary recipe

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