February

Pancake day is celebrated the day before Lent on Shrove Tuesday (A Christian Season).

Pancakes are made to use up ingredients such as fat, milk, sugar and eggs, which was traditionally reduced during Lent.

English style panckaes are thicker than french crepes.
Some people make savoury pancakes but usually they are covered in sweet toppings, such as sugar, syrup, chocolate sauce, fruit or ice cream.
 

This makes around 10

Ingredients:
110g plain flour, sifted
pinch of salt
2 eggs
200 ml milk mixed with 75ml water
50g butter



 

Method:
1. Sift the flour and salt into a large mixing bowl.
2. Make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs.
3. Next add small amounts of the milk and water mixture, still whisking. When all the liquid has been added, any bits of flour from around the edge into the centre, then whisk once more until the butter is smooth.
4. Melt the butter in a pan. Spoon 2 tbsp of it into the mixture and whisk it in, then pour the rest into a bowl to use it to grease the pan before you cook each pancake.
5. Now get the pan really hot, then turn the heat down to medium.
6. It should take only half a minute or so to cook; you can lift the edge with a knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.

 

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.