Pancakes anyone? This year Pancake Day falls on Tuesday February the 9th and I have to say it is one of my favourite days of the year. Pancake Day is traditionally a feasting day because many people then give up something for 40 days on Ash Wednesday until Easter.
Pancake Day is becoming more of an event and a time for fun filled activities. In past years many cities have created an event to mark the special occasion. This year, London have released the below information on what they will be doing to mark the special occasion to raise money for charity:
‘Pancake Day's most high-profile tossers are back for 2016 for this fundraiser which pits teams comprised of MPs, Lords and members of the press against each other. Now in its nineteenth year, the race is organised by the charity Rehab, which helps people with mental and physical disabilities and the vulnerable to rebuild independent lives’
Are you doing anything special this pancake day? If you are just staying at home and making up pancakes we have found the perfect recipe from BBC Good Food for you and your loved ones.
Blending in the flour: Put the flour and pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml of milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally people would say to leave the batter for 30mins, to allow for the starch in the flour to swell, but there is no need.
Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for one month, wrapped in cling film or make them up to a day ahead.