Pancakes for Shrove Tuesday
Pancakes for Shrove Tuesday are served in the UK, Australia, Canada and Ireland, otherwise known as pancake Tuesday. These are not thick, American-style pancakes, but the thin crêpe-type, European pancake that I like to serve with golden syrup and lemon.
Shrove Tuesday is also Fat Tuesday and Mardi Gras. It is celebrated on the last day before the fast of Lent, Ash Wednesday. Shrove is the past tense of ‘shrive’ which is to confess one’s sins and is also the last day of Shrovetide.
Why do pancakes represent Shrove Tuesday?
When I was a child I loved pancake Tuesday because I knew when I got home from school there was a big plate of them waiting.
This pancake recipe is just like crêpes but my mother liked to serve them with fresh lemon juice and golden syrup. Golden syrup is a British thick, amber-colored caramel tasting syrup that has been around since 1881. It is now available in many U.S. supermarkets.
For presentation, I like to fold the pancakes into triangles because that’s how my mother did it, but they can be rolled up like traditional crêpe also.
You don’t have to wait until Shrove Tuesday rolls around to enjoy these pancakes. Because they are crepes, they would be delicious for breakfast or brunch, which is how my husband and I enjoyed them Sunday morning.
The lemon might sound like a strange addition, but trust me it goes really well with the pancake and the nutty sweetness of the golden syrup, it’s a taste sensation.
If you want to make regular American pancakes, I have an easy recipe for Whole Wheat Pancakes.
- 1 cup (128 grams) all-purpose flour
- 1/4 teaspoon salt
- 2 eggs, room temperature
- 3/4 cup (177 ml)milk
- 1/4 cup (59 ml) water
- 2 teaspoons unsalted butter
- Lemon wedges
- Golden syrup
- To a mixing bowl add the flour and salt. Make a well in the center of the flour and whisk in the eggs. Gradually stir in the milk and water until all well mixed.
- To a non-stick 10 inch sauté pan melt the butter over medium high heat.
- Using a 1/2 cup measuring cup, add batter to the pan when the butter is melted. Tilt the pan until the pancake has coated the pan evenly. Cook for 2 minutes until the pancakes is loosened when you shake the pan. Lift the edge to see if the bottom is golden brown. Flip the pancake using a spatula and cook for a few seconds. Slide onto a plate and fold into a triangle shape or roll.
- Serve warm and squeeze lemon wedges and drizzle with golden syrup. * see note
These are my traditional toppings, you can serve with maple syrup, powdered sugar, jam, marmalade anything you would add to pancakes.
Serving Size2 pancakes
Amount Per Serving Calories 125Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 51mgSodium 103mgCarbohydrates 21gFiber 1gSugar 5gProtein 4g