Shrove Tuesday or Pancake Day is the last day before Lent. Originally the tradition of eating pancakes on this day for Christians was to feast on rich lush foods which you couldn't eat during Lent, and so that no food was wasted which wouldn't last the the forty days of Lent without going off.
Pancakes became associated with Shrove Tuesday because they were a dish that could use up perishable foodstuffs such as eggs, fats and milk, with just the addition of flour. Here in Australia, many groups and communities make and share pancakes on Shrove Tuesday...I still remember frying pancakes in the school staffroom for fundraising for the Royal Children's Hospital during lunchtime activities at a school I worked at years ago.
I'm going to share FOUR types of pancake recipes for this post, and I'll also post somemore recipes for crepes later today. These are my FOUR favourite fillings for thicker pikelette pancakes: Pineapple, Blueberries, Banana chocolate and Fresh Apple Cinnamon. The great things is that once you have the base batter mix, you can add anything you like!
These are my pantry pineapple pancakes as I can make them any time of year, and all I need is a tin of crushed pineapple to make a simple pancake something special. These pancakes are more like a pikelet. You can pre make the batter the night before, ready to make in the morning or, make a few batches and freeze them, between layers of baking paper, ready to heat and eat in the morning with little fuss. This recipe for Pineapple Pancakes pancakes make a great dessert also with a drizzle of golden syrup and a few spoons of tinned passionfruit, served with ice cream.
Recipe makes 12 x 10cm diametre pancakes
2 cups self raising flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
3/4 cup water
1 x 440g tin crushed pineapple (do not drain) (additional option)
In a large bowl add flour, salt and sugar, stir to combine. In another bowl, whisk the eggs, milk and water. Add the liquid to the dry mix in 4 batches, beating well after each addition to make a smooth batter, not runny. If it is too runny add a little more flour, if not runny enough, add a little more water. Stir in the crushed pineapple with the juice.
Heat a non stick pan on a low flame. Add a teaspoon of butter and a teaspoon of oil or just use spray oil to the pan. Spoon small puddles of batter, you'll probably fit 2-3 per batch. Fry on one side until small bubbles form on the top of the batter, carefully turn over and continue frying until it is firm and puffed up. Remove from pan and serve hot or warm.
Blueberry/ berry Pancakes
A delicious weekend breakfast treat or dessert, these Blueberry Pancakes are sure to please. Drizzle a stack of pancakes with golden syrup, dust with icing sugar and serve with cream or ice cream. I used 1 cup of frozen blueberries for the pancakes in the photo, and the juice of the defrosting blueberries melted into the batter making it a blueish colour. I do prefer the taste and visual appeal of fresh blueberries, but if they're not in season, the frozen ones are a good substitute. You could also use 1 cup of fresh raspberries or strawberries as a fruit substitute, but you'll need to taste the fruit to see if it's sweet enough, if not add another tablespoon of sugar to the batter.
Banana Chocolate Pancakes
What a wonderful way to start the day with Banana and chocolate pancakes, drizzled with golden syrup and cream. This recipe for Banana and chocolate pancakes make a great dessert also. To the basic recipe, add 2 bananas peeled and sliced, 1/2 cup chocolate chips.
Apple Cinnamon Pancakes
I posted these pancakes a few weeks ago on facebook while I was frying them that morning! Peel and freshly grate 4 apples, add 1 teaspoon cinnamon, 2 tablespoons sultanas, stir this through the pancake batter. Serve with apple sauce and cream, or just cream.
I hope you enjoy these recipes! If you prefer: crepes for Shrove Tuesday and want Tips on freezing crepes and pancakes.