Pancake Day is upon us again, or Shrove Tuesday as it is in the religious calendar. This year it is falling on the 9th February. The last day of feasting before the relentless fasting begins. The ingredients for pancakes are said to symbolise four points of significance between Easter and the spring. Eggs signify creation; flour is the staff of life, salt is for wholesomeness and milk for the purity of life. Shrove Tuesday dates back to the Anglo-Saxon times as it would be the day when the public went to confess once the bell was sounded. This bell was to be named the ‘Pancake Bell’ and is still rung today. Shrove Tuesday is also famous for the pancake races that generally involve a large number of people running down the street tossing pancakes as they went. This also dates back to the Anglo-Saxon period and is still a vital part of Shrove Tuesday now.
Why not enjoy some last minute treats full of sugar to keep your need for the good things in life at bay until Easter. We all love a tasty topping on our pancakes and here are some recipes that you can try out before the 40 days of Lent begin.
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Pancakes with a twist.
- Sweet Banoffee
- 60g (2oz) butter
- 125g (4oz) caster sugar
- 4tbsp golden syrup
- 142ml (5fl oz) double cream
- 4 bananas, peeled and sliced
Melt the butter before adding sugar, golden syrup and 4tbsp cold water. Bring to the boil, stirring well until the sugar melts, then simmer for a few minutes, without stirring. Wait until the mixture turns to a pale golden colour.
Remove from the heat and add the cream, taking care in case it spits. Stir until the mixture is a smooth sauce.
Return the pan to the heat and add the sliced bananas. Simmer for a few minutes until the bananas start to soften.
Remove from the heat. Divide the bananas between the pancakes. Fold into quarters and serve with any extra sauce drizzled on top.
- Lemon Curd and Mascarpone
- 50g tub of mascarpone cheese
- 2 tsp lemon curd
Soften mascarpone cheese. Serve a large spoonful on 8 each warm basic pancake, then finish each with lemon curd. You can swirl it for a marbled finishing effect.
Bring the edges of the pancake inside to form a parcel. Squeeze lemon juice over to serve.
- Ham, Egg and Cheese
- 8 large pancakes, pre-cooked
- 4 teaspoon butter, divided
- 8 eggs
- 40g grated cheese
- 8 slices cooked ham
Melt half a teaspoon of butter on a medium frying pan over medium heat. Warm each pancake individually in the pan on both sides. Add the ham and sprinkle over the cheese.
Break an egg on to the ham and cheese.
Fold the edges of the pancake over the egg – the heat will help cook the egg. If necessary, cover the pan for a few minutes to help the egg cook.
Repeat with remaining pancakes.