Shrove Tuesday, also known as Pancake Day, is the day before Ash Wednesday and the start of Lent. Shrove stems from an old English word shrive, meaning confess all sins. Traditionally, Shrove Tuesday was a time for using eggs, butter and sugar from the larder as these were forbidden during the abstinence. So break out the frying pan this Shrove Tuesday (1st March) and get creative with our favourite pancake recipes.

Pancakes
3 large free-range eggs
125g plain flour
250ml milk
Unsalted butter

Method

  1. Crack the eggs into a blender, then add the flour, milk and pinch of sea salt, and blitz until smooth.Pour into a bowl and leave to stand for 15 minutes.
  2. Melt the butter (or a drizzle of oil if you want to be a bit healthier) in a large non-stick frying pan on a medium heat, then tilt the pan so the butter coats the surface.
  3. Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the base, then cook for 1 to 2 minutes, or until it starts to come away from the sides.
  4. Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.
  5. Serve straight away with your favourite topping.

 

Buckwheat Galettes De Sarrasin Pancakes (Makes 6 galette pancakes)

For the Galettes:
50g butter, melted
100g wholemeal buckwheat flour
Pinch of salt
1 egg
300ml milk

For the filling:
25g spinach
1 tbsp cream
25g Comté cheese, grated
1 egg
Butter, softened
Salt and pepper

Method

  1. Put the flour into a large bowl, add salt and stir to combine.
  2. Break the egg into the bowl, add 150ml of milk and beat to a smooth paste.
  3. Stir in the remaining milk to make a thin batter.
  4. Stir the melted butter into the batter.
  5. Lightly oil a frying pan and pour some batter into the hot pan and roll it out to the edges. Cook on a medium heat for 2-3 minutes, turn and cook the other side for 1-2 minutes. Repeat until batter is used.

Spinach and Egg Filling

  1. Rub some butter around the inside of an oven tray.

  2. Wash and drain the spinach and put it into a saucepan over a medium heat. As it starts to wilt, stir in the cream, season with salt and pepper and remove from the heat.

  3. Rub a little softened butter in the middle of each galette.

  4. Arrange the spinach in the middle of the galette and sprinkle the Comté over the spinach.

  5. Break an egg into the centre of the cheesy spinach circle. Fold the edges of the galette over to cover the egg white and form a square. Transfer onto the prepared oven tray.

  6. Bake for 5-12 minutes until the egg is set. Serve immediately.