Shrove Tuesday, located exactly 47 days before Easter Sunday, comes from the word shrive, meaning "confess." It is the last day before Lent begins, traditionally a period of fasting and forgoing rich foods such as eggs, butter, sugar and milk.
It's no surprise then that pancakes are made of these exact ingredients, as the recipe was designed to use all these items in one last rich and delicious meal.
This pancake day I decided to mix things up a little and try and tweak the traditional pancake recipe to add in some new flavours.
Recipe: Chocolate, Ginger and Cinnamon Pancakes
Time: 50 mins (30 mins resting time)
For the pancake mixture:
90g/3oz Plain Flour, sifted
2 Eggs (I always use free range for ethical and taste reasons)
200ml/7fl oz. Milk - Use whole for richer pancakes, semi for less rich and skimmed for those who want to reduce calories. You also need to be flexible with this amount depending on how thick/thin you want your pancakes to be
30g/1oz Cocoa Powder
1tsp/5g Ground Ginger - You can add one more tsp. if you like things spicy!
1tsp/5g Ground Cinnamon
To serve (Really, this is anything you like!)
1. Sift the flour and coca powder together into a mixing bowl, adding the ginger and cinnamon too.
2. Make a well in the centre, then break in the eggs
3. Mix everything together vigorously; you are trying to introduce a lot of air into the batter. A whisk is best but a fork and some elbow grease will do!
4. Start adding the milk, a little bit at a time, whisking until it is incorporated and then adding some more. You are looking for the consistency of single cream for thin pancakes, stop at a double cream texture for thicker ones.
5. Leave the batter to rest for 30 mins, though you can skip this if you can’t wait!
6. Melt the 50g/2oz of butter in a pan. Spoon 2 tbsp. of it into the batter and whisk it in, leave the rest in the pan to grease it.
7. Get the pan nice and hot and then turn the heat down slightly. Add 2tbsp of batter for an 18cm/7in pan, or use a ladle and good old trial and error to find the thickness you like the most.
8. As the batter hits the pan, tilt everything around until you get a nice even layer covering the base of your pan.
9. Now this is where patience comes in, if you try to flip the pancake too soon it will disintegrate, too late and it will be burnt. About 30/40 seconds is usually enough for thin ones.
10. Flip over using a suitable flat instrument (I use a silicone paddle)
11. Serve with whatever takes your fancy!