Pancake Tuesday 2020



The one day of the year when it's perfectly acceptable to throw food around the kitchen is finally here! Let us know what your family Pancake Day traditions on Facebook and Instagram.


Pancake day, where did it come from? – Pancake day, also known as Shrove Tuesday, is historically the last day before lent starts, all eggs, butter and stocks of fat would be used up to stop temptations. One of the easiest ways to dispose of these items was to turn them into pancakes or fritters. In the US its called Mardi Gras, which means ‘Fat Tuesday’.


One legacy of this day is pancake racing. Acting from around 1445, legend has it that local women heard the shriving bell while she was making pancakes and ran to the church in her apron, still clutching her frying pan. There’s also an annual pancake grease at Westminster School in London. A verger from the Abbey leads a procession of boys into the playground where the school cook tosses a pancake over a five-meter high bar. The children then race to grab some of the pancake - the one who ends up with the largest piece receives a cash prize from the Dean.


A perfect addition to your kitchen just in time for Pancake day is the artisan stand mixer (£494.10), getting all thoughs lumps and bumps out of your pancakes, so they are light, fluffy and delicious. The Zyliss non-stick frying pan, helping your family create the perfect pancakes this year with no butter or oil necessary.

The perfect utensil for the chef who hates waste, re-inventing the spatula at every turn(£3.50). The head has been cleverly crafted to include a set of ultra-soft flexible fins to quickly clean whisk and mixers of excess batter, while the firmer outer edge hugs surfaces making fast work of scraping mixing bowls and pans – so you will never have to waste a drop. Or go back to basics with the kids with a safe rubber whisks (£3.50), so they can get involved in the baking with you.



135g self-raising,
1tsp baking powder
½ tbsp caster sugar
130ml milk
1 large egg lightly beaten


1.Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

2.Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

  1. Heat a non-stick frying pan over medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick, but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown, and the pancake has risen to about 1cm / ½ inch thick.

4.Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

5.Serve with lashings of real maple syrup and extra butter, if you like.



125g gluten-free plain flour
250ml milk


  1. Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
  2. Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
  3. Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
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