Shrove/Pancake/Fat Tuesday


Shrove Tuesday is a term used in English speaking countries like the UK, Canada, New Zealand, Philippines and parts of the US for the day preceding Ash Wednesday, the first day of the season of fasting and prayer called lent.

During the week before Lent, Christians were expected to go to confession in preparation for the penitential season of turning to God.

Places that refer to it as Pancake day, made and ate foods with ingredients such as sugar, fat and eggs, whose consumption was traditionally restricted during Lent.

Catholic and some Protestant countries traditionally call the day before Ash Wednesday ‘Fat Tuesday’.  The name referred to the common Christian tradition of eating special rich foods before the fasting season of Lent.

For many, it’s called Pancake Tuesay and it’s customary to eat pancakes.

Pancakes are associated with the day preceding Lent because they were a way to use up rich foodstuffs such as eggs, milk and sugar before the fasting season of the 40 days of Lent.  The liturgical fasting emphasized eating plainer food and refraining from food that would give pleasure.  In many cultures, this means no meat, dairy or eggs.

The date of Shrove Tuesday is dependent on Easter, a moveable date based on the cycles of the moon.  The date can vary from as early a Feb 3rd to as late as March 9th.

 

I was looking for recipes for pancakes and crepes to do for supper tonight, here is what I found.

Here is a recipe for whole wheat pancakes from scratch.

Whole Wheat Pancakes from scratch  (This recipe makes 24 each servings)

Ingredients
1-1/2 cups (375 mL) all-purpose flour
1-1/2 cups (375 mL) whole wheat flour
3 tbsp (45 mL) granulated sugar
2 tbsp (25 mL) baking powder
1-1/2 tsp (7 mL) salt
2 egg
3 cups (750 mL) milk
3 tbsp (45 mL) vegetable oil
1-1/2 tsp (7 mL) vanilla

Preparation:
In large bowl, stir together all-purpose and whole wheat flours, sugar, baking powder and salt. In separate bowl, whisk together eggs, milk, vegetable oil and vanilla; pour over dry ingredients and stir just until moistened.
Heat large nonstick skillet or griddle over medium-high heat. Pour in 1/4 cup (50 mL) batter for each pancake; cook until bubbles break on top but do not fill in and bottoms are golden, 1-1/2 to 2 minutes. Turn and cook until golden on bottom, 1 minute. (Make-ahead: Layer between waxed paper and freeze in airtight container for up to 2 weeks.)

A recipe for basic crepes I found is below.  You can ‘dress them up’ as you wish! 🙂

This quintessential crepe recipe is the basis for the dishes that follow.  To ensure tender, light, thin crepes, make the batter at least one hour before using to allow the flour to expand in the liquid.  You can also use a blender to combine the ingredients.

This recipe makes 16 servings.

Ingredients

1-1/3 cups (325 mL) all-purpose_flour
1/4 tsp (1 mL) salt
4 eggs
1-1/2 cups (375 mL) milk
1/4 cup (50 mL) butter, melted

Preparation:

In bowl, whisk flour with salt. In small bowl, whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain through fine sieve into bowl. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Heat 8-inch (20 cm) crepe pan or skillet over medium heat; brush lightly with some of the remaining butter. For each crepe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling pan to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)

Variations:

Coconut Crepes: Stir in 2 tbsp (25 mL) packed brown sugar and 1/2 tsp (2 mL)
coconut extract.

Buckwheat Chive Crepes:
Replace half of the flour with light buckwheat flour. Just before cooking crepes, stir in 3 tbsp (50 mL) finely chopped fresh chives.

Herbed Crepes: Just before cooking crepes, stir in 2 tbsp (25 mL) chopped fresh parsley and 1 tbsp (15 mL) chopped fresh thyme.

Chocolate Crepes: Replace 1/3 cup (75 mL) of the flour with 1/4 cup (50 mL) cocoa powder, sifted. Stir in 3 tbsp (50 mL) granulated sugar.

 

Do you have any traditions or things you do for Pancake day every year?

 

Have a great day!

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