Enjoy Pancake Tuesday!

Enjoy Pancake Tuesday

Shrove Tuesday, or Pancake Tuesday is the eve of Lent— is celebrated across the world with in many different ways. Brazilians samba in the streets of Rio, and New Orleans throws its most famous party of the year, in some areas of England, housewives still compete in the unusual tradition of popping on their aprons and racing each other holding pancake-filled skillets. Each contestant must toss and flip her pancakes into the air at least three times before crossing the finish line.

In Ireland, Eggs and Butter were once forbidden during the 40 day Lenten fast so on Shrove Tuesday Irish bakers used to make pancakes to use up their stores of eggs and butter.

Easy Pancakes...... 2 large eggs 1 cup/mug milk (do not use low-fat or nonfat) 1 cup/mug flour 1 tablespoon sugar 1 teaspoon vanilla essence 1/2 teaspoon salt Extra butter for cooking Note: Make sure you use the same sized cup/mug for measuring the milk & flour 1. Crack the egg into a large mixing bowl or food processor 2. Pop in the flour, milk & a half teaspoon of salt. 3. Whisk it all up together until its nice & smooth or turn on the processor and blend until nice and smooth. 4. Heat a non stick pan, pop a little butter to melt and then add the pancake batter. You can cook a couple of small ones together or one large one that fits the pan. 5. Cook for 1 to 2 mins and use a spatula to turn them over or have a go at flipping them (mind the ceiling!) 6. Once they are cooked on both sides transfer to a plate, with greaseproof paper between each pancake, this prevents them from sticking. Pop them into a warmed oven. 7. Wipe the pan with kitchen paper before you begin cooking the next batch and continue cooking until you have finished the batter. American Pancakes 1 egg 1 cup of self raising flour 1 cup of milk 1 teasp of vanilla essence Pinch of salt As American Pancakes have self raising flour they are thicker in texture and therefore are more filling...use same method as above for preparing…

Great Fillings & Toppings

• • Traditional fresh lemon juice & caster sugar
• • Mixed berries , icing sugar & a little fresh cream
• • Berry Coulis, pop 2 handfuls of berries into a small food processor with 1 teasp of icing sugar
• • Stewed apple with raisins & ice cream
• • Fruit of the forest yoghurt with mixed berry jam
• • Chocolate spread with sliced banana
• • Chocolate Spread with chopped nuts or dried cranberries & blueberries
• • Strawberry or raspberry jam with a little cream
• • Sprinkle drained chopped pineapple with brown sugar, pop on a line baking tray @ 180 for 10 mins, serve with pancakes & ice cream
• • American Pancakes drop a handful of blueberries into the batter and cook
• • American grate a pear into the batter and cook
• • American pancakes, top with crispy bacon & maple syrup

Savoury pancakes

Drop the sugar & vanilla essence

Use the exact same method for cooking..

• • Sauteed chopped Mushrooms with garlic, fresh parsley, white wine & 1 tablespoon of cream
• • Chopped ham & wilted spinach
• • Roast red peppers, crumbled feta cheese & fresh basil
• • Tuna, creamy sauce & little grated mozzarella
• • Buffalo mozzarella, plum tomatoes fresh basil
• • Seafood with fresh dill & light cream sauce

Asiany Pancake Stack

50g plain flour

1 egg

100ml milk

½ teasp of chilli powder

½ teasp of ground turmeric

½ teasp of cumin

Salt/ ground pepper

Filling

1 onion finely chopped

2 cloves of garlic finely chopped

2 carrots peeled & diced

1 cup of frozen peas

1 courgette diced

1 handful of broccoli

1 red pepper diced

1 handful of fresh coriander

Method:
1.	Sift the flour into a mixing bowl with the spices. Add the egg and stir to combine, then gradually whisk in the milk to form a smooth batter that is about the thickness of double cream. Transfer to a jug and set aside.
2.	To make the filling, heat the oil in a large frying pan over a gentle heat. Stir in the onions and curry powder and cook, stirring occasionally, for about 2 minutes until the onions are slightly softened. Add the garlic and cook for another minute
3.	Pop in the carrots and red pepper and cook for 5–6 minutes, then add the broccoli and courgettes. Cook, stirring occasionally, for a further 5 minutes until softened. Stir in the peas & chopped coriander pour in a little water. Cover and cook for about 5 minutes until all the vegetables are tender.
4.	Meanwhile heat a frying pan, preferably non-stick, on a moderate heat. Brush lightly with 1 tsp of the oil. Pour in about a third of the pancake batter and quickly tilt the pan around so the batter forms a large even pancake. Cook for about 1 minute on each side, then remove and place on kitchen paper. Repeat with the remaining batter to make 2 more pancakes, greasing the pan with a little more oil each time.
5.	Place 1 pancake on a large platter and spoon half the vegetable curry over. Top with the second pancake, add the remaining curry and finish with the third pancake. Scatter a little more coriander over the top, cut into wedges using a sharp knife and serve at once.