Traditional British Shrove Tuesday Pancakes
User Reviews
5
Traditional British Shrove Tuesday Pancakes
Description
This recipe features a batter of all-purpose flour, salt, beaten egg, milk, and Grand Marnier or water. The batter is sifted and gradually mixed for smoothness, then allowed to rest for about 15 minutes to develop better consistency. Cooking pancakes thinly in a buttered nonstick pan creates lightly golden, delicate crepes.
After cooking, the pancakes are traditionally drizzled with fresh lemon juice and sprinkled with sugar, then rolled or folded for immediate eating. The combination offers a classic acidic and sweet contrast known in British Shrove Tuesday celebrations.
Butter added to the pan during cooking prevents sticking and adds flavor. Cook times are brief, about one minute per side, ensuring a tender, thin pancake. Keeping cooked pancakes warm over simmering water can help if making multiple batches before serving.
Ingredients
- ¾ cup all-purpose flour plus 2 tbsp if using cups
- ⅛ tsp salt
- 1 egg beaten
- 8 oz milk
- 1 Tbsp Grand Marnier or your favorite liqueur, or water
- 2 Tbsp butter or more as needed (for the pan)
- ½ lemon fresh, organic (to serve)
- 2 Tbsp sugar (to serve)
Instructions
- 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, if you have time. When 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 turn 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, or else keep the pancakes on a plate over simmering water to keep warm, then add the lemon juice and sugar.
- Continue adding a tiny bit of butter to the pan and repeat the instructions to cook the remaining batter.
Notes
- Allowing the batter to rest for 15 minutes improves the pancake's texture and cooking quality.
- Use a nonstick pan and add butter before each pancake to prevent sticking and enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Serving | 2 | |
| Calories | 75kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 53mg | 2% |
| Potassium | 49mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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