Pancake day

             


Rio and Venice get Carnival but England just gets Pancake Tuesday. Both festivals are because this is the last day before the 40 fast that was observed for Lent in preparation for Easter by the christian church. Obviously people didn't stop eating for 40 days but the medieval church had them banned from eating meat, although fish was allowed. Nowadays many christians give up something regarded as a treat -like chocolate- for Lent.
In preparation  for Lent people would eat up food supplies, hence Carnival and the parties, but in England this seems to have been reduced to just cooking pancakes; most people will eat pancakes today whether practising christians or not.
Other traditions which are slowly dying out are pancake races. Pancakes have to be tossed to turn over the cooking side in the frying pan and it was traditional for women to run races in whch they carried pans with pancakes which had to be tossed a certain number of times in the distance. if the pancake were dropped on the ground or did not arrive whole you were disqualified. The secret is to move steadily tossing the pancake rather than trying to run to quickly.

Basic pancakes with sugar and lemon

Ingredients

For the pancake mixture

• 110g/4oz plain flour, sifted
• pinch of salt
• 2 eggs
• 200ml/7fl oz milk mixed with 75ml/3fl oz water
• 50g/2oz butter

To serve

• caster sugar
• lemon juice
• lemon wedges

Preparation method

1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
2. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest. Serve sprinkled with a little  sugar and lemon juice.

I would never eat pancakes with anything other than sugar and lemon but other filling are becoming popular, particularly, Bananas and Chocolate Sauce, and ,Cherry Pie Filling and Icecream.