Pancake Day: What Tops Your Topping List?
Posted on 4th March 2025 at 10:37
Pancake Day: What Tops Your Topping List?
Estimated read: 1 minute
Today is Shrove Tuesday, known more commonly as Pancake Day. It is a tradition which dates back centuries, the day before Ash Wednesday and marks the start of Lent in the Christian calendar. Traditionally, it's a day for using up rich foods like eggs, milk and sugar before the fasting period of Lent begins and making pancakes has become the most popular way to celebrate!
Here’s how you can enjoy making pancakes on Shrove Tuesday:
Traditional Pancakes
A classic simple pancake, thin crepe-style using a simple recipe as shown below, you can of course get creative with toppings. Here’s some of the top suggestions:
Lemon Juice and Sugar - Traditional British topping. Just squeeze fresh lemon juice and sprinkle sugar for a sweet and tangy combo. Probably the most popular topping!
Maple Syrup with Added Icecream - Classic and delicious, especially if you like a richer, sweeter pancake.
Fruit - Fresh berries, bananas, or apples with a dusting of powdered sugar.
Whipped Cream - Try adding a spoonful for a luxurious treat.
Nutella or Chocolate Sauce - For something a little sweeter and indulgent, spread across the pancakes.
Pancake Races
In many places and commonly within school and nursery settings, pancake races are held on Shrove Tuesday. The tradition involves running while flipping a pancake in a pan—it's a fun way to celebrate the day and a bit of friendly competition! Aswell as a chance to enjoy a sweet treat afterwards.
The Perfect Recipe
If you’re looking for the perfect recipe for making the perfect pancake, it’s all about getting the right balance of ingredients, temperature, and technique!
Ingredients
110g plain flour
2 large eggs
300ml milk
A pinch of salt
1 tablespoon melted butter (or vegetable oil, plus extra for frying)
Lemon juice and sugar (for serving, optional)
Instructions
Make the batter:
Sift the flour and salt into a large bowl. Make a well in the centre.
Crack the eggs into the well and whisk them gently.
Gradually add the milk, whisking constantly to ensure the batter is smooth with no lumps.
Once smooth, stir in the melted butter or oil. The batter should be the consistency of double cream.
Rest the batter:
Let the batter sit for about 30 minutes if you have time (don’t be too keen to dive in t make them). This step helps the pancakes to be a bit lighter.
Heat the pan:
Heat a non-stick frying pan or skillet over medium-high heat and lightly grease with a bit of butter or oil.
Once the pan is hot, pour a small amount of batter into the pan, tilting it to spread the batter evenly over the surface.
Cook the pancakes:
Cook the pancake for about 1-2 minutes, or until the edges start to lift away from the pan and the bottom is golden brown.
Flip the pancake using a spatula or by tossing it in the pan (if you're feeling confident!).
Cook for another 30 seconds to 1 minute on the other side until golden.
Serve:
Stack your pancakes and serve them hot with your toppings.
Tips:
Don’t overmix: The more you mix, the tougher the pancakes.
Perfect flip: Wait for the bubbles to form before flipping the pancake.
Temperature control: If the pancakes are browning too quickly, lower the heat slightly.
Are you planning to make pancakes today? Are there any favourite toppings which you would like to try? We’d love to know.
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