The day when kitchen floors and ceilings across the country become expertly decorated with a splattering of beige batter and shops stock pile lemons!
Traditionally Shrove Tuesday was all about using up rich foods such as butter, eggs and sugar and anything a bit naughty in preparation for the fast of Lent. Although nowadays it seems we’re much more likely to head to the shops to buy the all important ingredients in preparation! In our household Pancake Day has become known as the Pancake Extravaganza – and running out of eggs just would not be acceptable!
Whether you’re religiously minded or not Shrove Tuesday is a great day to get in the kitchen and cook one of the easiest meals EVER!
‘A meal?’ I hear you say. Yep that’s right pancakes are also served as a savoury dish in many countries including France and The Netherlands (pannenkoeken) and with the right ingredients can be a really nutritious dinner. In France these savoury pancakes are made with buckwheat flour (wheat and gluten free) and are called Galette de Sarrasin. So I thought today would be a good time to extend your kitchen repertoire and knock up this very simple recipe. And don’t worry you can always follow it up with the classic pancake (or Crêpe) with lemon and sugar!
Buckwheat Pancakes (Galettes de Sarrasin)
100g buckwheat flour (Available from supermarkets – look out for Doves Farm)
50g melted butter
Oil for frying (try rapeseed/hemp or coconut oil)
1. Place flour & salt in a mixing bowl, add the egg and mix.
2. Add the milk a little at a time, beat into a batter.
3. Mix well and then (ideally) leave to rest for a least an hour
4. Stir the melted butter into the batter.
5. Lightly oil a heavy frying pan and heat well.
6. Put a good tablespoon of batter into hot pan (medium heat), rolling it around to cover the surface.
7. Cook until golden then turn over and cook on the other side.
These pancakes are traditionally served savoury filling, the most popular being ham, grated cheese and a cracked egg cooked directly on top! But you can also try sautéed mushrooms, peppers and caramalised red onions
Let us know how you get on!