Great to see people contributing articles. This one is great for February, with Pancake Day on 28th! (we will re-run this as a reminder then).
Since ancient times, many across the globe have indulged the pancake. They were, in fact, a staple of the ancient Greek and Roman diet, a daily feature on the breakfast table (and yes, tables were used for eating way back then, perhaps even more so than nowadays!)
Fast-forward to 1445 in Olney, Buckinghamshire and the legend of Pancake Day was born. According to tradition, a woman of the small market town was busy cooking pancakes on Shrove Tuesday when she heard the bell for confession ringing from her local church (to repent one’s sins was a custom on Shrove Tuesday, the day before the beginning of Lent, back in those days). Clutching the frying pan and dressed in her kitchen apron and hat, the frantic lady raced to the church. This marked the beginning of the famous yearly Pancake Race.
Thanks to the unnamed woman, Pancake Day became a time for partying and feasting on large quantities of pancakes. However, a practical element was woven into this day of fun. Making pancakes was a great way to use up perishable ingredients before the fast of Lent commenced.
However, despite pancake races still being held in villages and towns across the country, pancakes appear to have fallen in popularity in recent years, including on Pancake Day itself! This may be because the vast array of meal choices available to us nowadays is edging the humble pancake out of our sights, or maybe in an era of instant gratification they are seen as too time consuming or even complicated to make (I’ve seen several pancake recipes by famous chefs that take a whopping hour to prepare). Or perhaps the answer is a bit of both.
In an ambitious attempt to reverse the decline, this article will show how to make the most delicious pancakes simply, quickly and almost effortlessly.
Recipe – Serves 2
What you need:
Flour (plain or self-raising)
Milk (skimmed, semi-skimmed or full fat)
Oil or Butter
1. Heat the frying pan over a medium heat
2. Add a cup of flour, a cup of milk and the egg to the mixing bowl
3. Mix with the spatula until a smooth consistency
4. Gently stir in berries (optional)
4. Pour the mix into the pan using a serving spoon
5. Leave to cook for a couple of minutes
6. Turn over and cook for another few minutes
7. Serve with your favourite extras
The world’s biggest pancake was cooked in Rochdale in 1994. It was a massive 15 metres in diameter, weighed three tons and had an estimated 2 million calories.
The world record for tossing pancakes stands at 416 flips in two minutes.
In France, it is common to touch the handle of the frying pan and make a wish while the pancake is turned, holding a coin in one hand.
One pancake fan ran a marathon while continually tossing a pancake for three hours, two minutes and 27 seconds.