Get the frying pans ready and start your training, it's that time of the year again. Pancake Day (Shrove Tuesday) and Valentine's Day fall within the same week this year, so I thought it would be sweet to combine recipes for the two and offer some hearty pancake delights to cover both special events.
Making a batter may be simpler and more straightforward than you think, and it can be lots of fun for children. I know how much they love making pancakes at the Kids' Cookery School - breaking the eggs, mixing the ingredients together, seeing a smooth, creamy batter result. Then the exciting chance to pour a good dollop into a hot, smoking frying pan (if they are old enough to take part in this). Then the tossing and, hopefully, catching, before the filling and, at last, eating. It makes your mouth water just thinking about it.
THE PANCAKE TRADITION
Shrove Tuesday is the last feast day before the onset of Lent (the 40 days that lead up to Easter). This was usually a time for fasting, so Pancake Day was the final fling for indulging in rich ingredients such as eggs, milk, sugar and fat that had to be used up.
Old English pancakes were often made with ale instead of milk. The pancake goes back as far as 1439, and the tradition of tossing or flipping them is almost as historic. Traditionally, pancakes are thin and flat, cooked in a heavy frying pan and tossed into the air for turning. Then they are served with a variety of different fillings which can be sweet or savoury.
PANCAKES AROUND THE WORLD
* The Russians call their pancakes 'blini' and they are usually made with buckwheat. They are traditionally served with caviar and sour cream or folded and stuffed with cream cheese and jam. In the UK we often use blini as a canape or starter and sometimes for a special dessert.
* The Hungarians call their pancakes 'palacsinta'.
* The Mexican pancake is called a tortilla and is usually served folded over a savoury filling of beans or minced meat, with a spicy tomato sauce and melted cheese.
* The French call their pancakes 'crepes' and often sell them as a fast food by the roadside and in market places. Crepes are paper-thin and cooked on a large round ceramic heat plate or griddle. The famous crepe suzette is folded or rolled and heated in a sauce of butter, sugar, citrus juice and sometimes liqueur.
* The fat consumed in pancakes gave its name to Mardi Gras, which literally means 'Fat Tuesday' and is the last day of Carnival. Some of the most famous Mardi Gras celebrations happen in Rio de Janeiro, Brazil, and in New Orleans, USA. These huge, colourful events take over the streets of the city and attract tourists from around the world.
BASIC BATTER
A basic pancake batter is really very simple to make.Why not try this recipe and see how you get on?
Ingredients
Makes approximately six to eight thin pancakes
100g plain flour
1 whole egg
a pinch of salt
50g margarine or oil
250ml milk
What to do
* Sift 100g plain flour into a large mixing bowl. Add a small pinch of salt.
* Take one whole egg and break it over a small bowl. Whisk up the egg with a fork. Make a well in the centre of the flour with a wooden spoon and add all the beaten egg. Mix well with a wooden spoon.
* Measure out 250ml of milk. Slowly add the milk to the flour and egg mixture. Beat well .
* Once the mixture is smooth and has no lumps it is ready to use. The bowl of pancake batter can also be covered with clingfilm or a tea towel and left in the fridge to rest.
COOKING THE PANCAKE BATTER
* Take the batter from the fridge and whisk it up with a fork. Take a small, heavy-bottomed frying pan and pour in a small amount of oil. Place over a medium heat and wait until the pan is very hot.
* Carefully spoon about two tablespoons of batter into the centre of the pan. Move the pan from side to side to allow the batter to spread out evenly to cover the base of the pan with a thin, even layer.
* Allow the pancake to brown lightly on one side for two to three minutes, before tossing it in the pan or turning it over with a fish slice or spatula and continuing to cook until it's done. Each pancake will vary in cooking time, depending on the thickness of the batter and the heat of the pan. Remember that the first pancake is always the worst!
* Repeat this process with the rest of the batter mixture.
* As each pancake is cooked, place it on a warm plate. Separate the pancakes with sheets of kitchen paper.
SAVOURY PANCAKE FILLINGS
Select your fillings from the following savoury choices:
Cooked chicken or ham, cooked mushrooms, peas, peppers, onions, tuna fish, sweetcorn, Quorn, fresh tomatoes and grated cheese. You will also need your usual seasonings and herbs. Bind with a white sauce, fresh tomato sauce, creme fraiche, sour cream or mayonnaise.
SWEET FILLINGS
Don't foget Valentine's Day! Select any of the following ingredients for a sweet filling:
Apple or pear puree with sultanas, mashed banana and chocolate spread, citrus fruits with syrup or honey, or jam or marmalade
Putting the pancakes together
* Add a tablespoon of the savoury or sweet filling to each warm pancake and roll it up. You can sprinkle a little additional grated cheese over a dish of prepared pancakes and place them in the oven to warm through and melt.
Garnish with fresh herbs.
Fiona Hamilton-Fairley is the principal of the Kids' Cookery School in London W3
