Tomorrow is Shrove Tuesday, a day for feasting on pancakes, laden with syrup, bacon, lemon, sugar, bananas, ice cream… whatever floats your boat. Although Pancake Day is a foodie festival the world over, the English name comes from the old English word Shrive which means “confess one’s sins”. It’s a day to ask for absolution, and the pancake recipe comes from the need to use up ingredients which were typically avoided during Lent, and would not last the month until Easter.
The French, and other parts of the world, call Pancake Day Mardi Gras, or Fat Tuesday which seems rather apt, but was so-called due to the tradition of parading a fat ox through Paris, as a reminder that meat wasn’t to be eaten during Lent.
Whatever you choose to call it, there is no doubt that Pancake Day is a good excuse for stack of pancakes, be them thick and fluffy, or thin and crisp, served as a savoury dish, breakfast or as a dessert.
Although you can, of course, eat pancakes whener you like, as it isn’t quite Pancake Day here today, I decided to whip up a batch of drop scones, or Scotch Pancakes. They are more like the American-style light cakes than the traditional English crepe-style pancakes, but equally delicious. I am sure I will be making the real deal tomorrow for my boys to devour, probably topped with banana and chocolate sauce.
I like mine plain, served warm with butter and sometimes jam (this strawberry and champagne preserve is especially delicious) and a good cup of tea.
Drop Scones (Scotch Pancakes) Basic Recipe
100g self raising flour
50g caster sugar
1. Mix together the flour, sugar and salt.
2. Make a well in the centre, and drop in the egg. Whisk together and gradually add the milk to make a smooth, thick batter.
3. Heat a flat-bottomed non-stick frying pan, and brush with oil or butter. Drop in spoonfuls of the batter (3 or 4 at a time) and cook until bubbles form on the top, then flip over and cook ther other side until golden.
4. Leave to cool on a wire rack, or smother in butter and eat straight away.
The basic recipe is delectably light and fluffy, but if you fancy changing things up a bit, the variations I came up with in my experimental session this afternoon are mouth-wateringly scrumptious!
Black Forest Drop Scones
Hot Cross Bun Drop Scones
Add 1/2 teaspoon each of ground
ginger and ground cinammon and a pinch of grated nutmeg to the flour, stir in some raisins and fresh orange zest, then proceed as above. Melt some white chocolate, and pipe or drizzle a cross on top.
I’m adding this post to this week’s Tasty Tuesday link hosted by Honest Mum