Photo credit: Mae Mu
For those of you who simply associate Shrove Tuesday with eating pancakes, keep on reading to become enlightened as to the true meaning of Shrove Tuesday.
Shrove Tuesday is the day before Lent – the forty days leading up to Easter when Christians, including Anglicans, Lutherans, Methodists and Roman Catholics remember the time when Jesus went into the desert to fast and pray before beginning his work for God.
During this period, it is traditional to give something up to show self-discipline in tribute to Jesus’ time fasting in the desert.
Shrove Tuesday was traditionally used as a day to use up the last of all the rich foods that Christians, Anglicans, Lutherans, Methodists and Roman Catholics would resist throughout Lent. People also used this day to go to church and confess the bad things they had done in which they would be ‘shriven’ or forgiven before the start of Lent. This gives Shrove Tuesday its name as ‘shrove’ means being forgiven for doing wrong things.
Well, now you know the history behind Shrove Tuesday and why one day a year pancakes are celebrated like never before. Why not make the most of Shrove Tuesday this year and have a go at making one of these enticing recipes?
Chocolate Pancakes with fresh berries
Prep time: 20 min, plus 15 minutes to stand
Cook time:15 min
Serves:4 (makes 8 pancakes)
Chocolate pancakes with fresh berries, are easy to make and are good for breakfast or dessert.
For the pancakes:
100 g plain flour, 15 g cocoa powder, 1 egg, 1 egg yolk, 1 tbsp vegetable oil, plus extra for frying, 250 ml milk
For the filling:
170 g Greek yogurt, 142 g ready made custard,
4 tsp fresh mint, chopped, 175 g raspberries,
225 g strawberries, sliced, 50 g dark chocolate, optional
- For the pancakes: Sift the flour and cocoa into a bowl, add the egg and egg yolk and oil then gradually whisk in the milk until smooth. Leave to stand for 15 minutes.
- For the filling: Mix the yogurt, custard and chopped mint together. Mix the berries together in a separate bowl. Melt the chocolate if using to decorate, in a bowl set over a small saucepan of gently simmering water.
- To cook the pancakes, heat a little oil in the base of a frying pan, pour the excess out of the pan into a bowl then add 2-3 tablespoons of the pancake batter to the pan, tilt pan to swirl the batter over the base in a thin layer then cook until browned on the underside. Turn the pancake over and cook the second side then slide out of pan and keep hot on a plate while you cook the remaining mixture until you have 8 pancakes.
- Fold the pancakes into quarters, spoon in the yogurt mix and berries in to each quarter, arrange in pairs on serving plates and drizzle with melted chocolate, if using. Serve immediately.
Gluten Free Pancakes
Serves: makes 8 pancakes
100 g gluten free plain white flour, 2 eggs,
300 ml milk
1.Mix together the flour, eggs and milk.
2.Heat a little oil in a heavy frying pan and as it starts to smoke, pour in just enough batter to thinly coat the base of the pan. Cook until golden, then turn the pancake over and cook other side until golden.
3. Stack the cooked pancakes on a plate and, if you’re not eating them straightaway, cover with cling film or foil to stop them from drying out.