It’s Pancake Day And We Have The Perfect Yummy Recipe For Making Your Own At Home!
By Robbie Mackay
Shrove Tuesday Pancakes are a tradition, better known as the start of Pancake Tuesday. However, they are so delicious, you’ll want to have them all year long!
As a little boy in Scotland, I remember bringing these lovely pancakes to school the day before Ash Wednesday. I used to get so excited because we only made them once a year, and I just loved how they tasted! Traditionally, served with a drizzle of lemon juice, and sprinkle of sugar. The Kyrenia Post kitchen have adapted the recipe slightly, just leave out the Lemoncello if preparing for little one’s.
• 3/4 cup plus 2 tbsp (100 g) flour
• 1/8 tsp salt
• 1 egg, beaten
• 8 oz milk
• (2 tbsp of your favorite liqueur, or water–I used Limoncello)
• butter for pan
• lemon wedges and sugar, to serve
Sift the flour and salt into a large bowl; make a well in the middle and add the beaten egg.
Stir in half the milk, working in the flour gradually until it begins to form a batter, then beat well and add the rest of the milk and liqueur or water.
Pour batter into a jug and let stand for about 15 minutes before making any pancakes. When the batter has rested, heat a nonstick pan over medium high-heat, add a little bit of butter to the center of the pan, stir the batter then pour in a small amount into the pan then swirl it so that it spreads thinly.
Cook for about one minute, then flip and cook the other side for about 30 seconds.
Place on a plate, drizzle with juice from a fresh lemon, sprinkle with sugar then roll or fold to eat immediately. If you’re not serving them right away, keep the pancakes on a plate over simmering water to keep warm.
Add the lemon juice and sugar just before serving.
These Shrove Tuesday pancakes will go quickly, so be forewarned, you may be asked to make a second batch immediately! Afiyet Olsun!