Pancake Day – Celebrated Welsh Style
One of the things my husband fully embraced when marrying me was the American idea that donuts are breakfast food.
And waffles. Or pancakes. There are too many other sweet treats that are relegated to dessert in the UK.
(Surely only in America is it socially acceptable to serve something topped with whipped cream for breakfast??)
I think this is why we invariably forget pancake day.
You might know Pancake Day better as Shrove Tuesday or Mardi Gras. Historically it’s been less about all out decadence and in the stoic British way, about using up ingredients such as eggs and butter so they wouldn’t go off during the long Lenten fasting period. Today, like other church-based holidays, it’s becoming more prevalent for its commercial opportunities. It’s the only time of year I see jugs of “just add water” pancake mix dominate endcap displays in the grocery stores.
British pancakes lie somewhere between a French crepe and an American pancake. Top them with jam or lemon and sugar and it’s easy to eat a stack of them. Like crepes, they don’t have to be sweet. Fill them with ham and cheese, or add spinach and mushrooms. Be creative with your fillings but don’t overfill to the point where you can’t actually taste the pancake itself.
The funny thing is that while most people admit they love pancakes, they are still rarely made regularly. Someone once told me it’s like Christmas decorations. Yes, you could have them up in your house all year round, but they would no longer be special. There might be something to that. I’m sure it’s because we tend to eat pancakes regularly for a Sunday breakfast that we never bother on Shrove Tuesday.
Somethings are definitely more special if make an occasion out of it. Having said that, there are times when “It’s Sunday and a day off work” is as good an occasion as any.
AuthorCJ TothDifficultyBeginnerThese are fluffier than a traditional British pancake, but flatter than American one, yet not a French crepe either. Definitely too nice to save for once a year no matter what the tradition is! The sourness of the buttermilk is a lovely contrast when served with butter and homemade jam.
Sift the flour into a mixing bowl and using your fingers rub in the softened butter until it looks like breadcrumbs. Blend the buttermilk and the normal milk in a mixing jug, then pour this gradually into the flour, mixing with a spoon. When the mixture is blended well enough, change to a whisk for lightness.
Add the eggs, one at a time, and continue whisking to make a smooth, thick batter. If you have time, let the batter stand for an hour covered in the fridge.
When you are ready to cook, add the bicarbonate of soda and give the batter a final whisk. Wipe a griddle or heavy bottomed pan with oil or a bit of melted butter and cook each as you would a normal pancake, leaving to brown gently on one side before flipping. Serve warm with butter and jam, golden syrup, jam or a bit of treacle.
Ingredients
Directions
Sift the flour into a mixing bowl and using your fingers rub in the softened butter until it looks like breadcrumbs. Blend the buttermilk and the normal milk in a mixing jug, then pour this gradually into the flour, mixing with a spoon. When the mixture is blended well enough, change to a whisk for lightness.
Add the eggs, one at a time, and continue whisking to make a smooth, thick batter. If you have time, let the batter stand for an hour covered in the fridge.
When you are ready to cook, add the bicarbonate of soda and give the batter a final whisk. Wipe a griddle or heavy bottomed pan with oil or a bit of melted butter and cook each as you would a normal pancake, leaving to brown gently on one side before flipping. Serve warm with butter and jam, golden syrup, jam or a bit of treacle.