What is Shrove Tuesday and why do we eat pancakes?

Today is the most glorious Tuesday of all. Being Pancake day!

We’re given free rein to piles our plates high with thin crepes or thick pancakes, slathering them with a selection of sweet and savoury spreads and toppings. It’s a truly joyous occasion. But have you ever stopped, mid-chew, to wonder why we eat pancakes every Spring?

Let us bring you up to speed on the religious tradition of eating pancakes and give you the lowdown on lent.

When is pancake day?
Pancake Tuesday, more formally known as Shrove Tuesday, is always followed by Ash Wednesday, which is the beginning of Lent whereby Christians traditionally fast for 40 days.

This year, the food-filled day falls on Tuesday, 1 March.

What is Shrove Tuesday?
Easter is one of the oldest festivals of the Christian Church and celebrates the resurrection of Jesus from the tomb on the third day after his crucifixion.

However, before any celebrations can begin, there must be a period of fasting which is where Shrove Tuesday comes into play. The word shrove comes from shrive, meaning to present oneself for confession, penance, and absolution.

Shrove Tuesday marks the last day before Lent – a period of 40 days whereby Christians traditionally fast or give up certain foods. The 40 days represent the time that Jesus spent fasting in the desert where he resisted the temptation of Satan.

On the first day of Lent, also known as Ash Wednesday, Christians would traditionally attend mass to have a small cross of ashes drawn on their forehead by the priest. The cross is in reference to the Biblical passage “For dust you are and to dust you shall return” (Genesis 3:19).

Why pancakes?
In the past, families would traditionally prepare to fast by using up all the ingredients in their kitchen. These would usually consist of eggs, milk, and flour – everything you need to make a good pancake!

How to make the perfect pancake
We have listed our best and decadently delicious pancake recipes for you to try out this Pancake Tuesday.

STEP 1 Put 100g plain flour and a pinch of salt into a large mixing bowl
STEP 2 Make a well in the centre and crack 2 eggs into the middle.
STEP 3 Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then 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.
STEP 4 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.
STEP 5 Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
STEP 6 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 the mixing bowl, return the pan to the heat.
STEP 7 Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
STEP 8 Hold the pan handle, ease a palette knife 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.
STEP 9 Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

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