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What’s up with the pancakes?

posted 12 Feb 2021, 02:30 by CHS Info   [ updated 13 Feb 2021, 09:41 ]
Shrove Tuesday is traditionally celebrated as Pancake Day.  For many years we have held pancake parties at church at which we make 
and flip and eat pancakes (and for the younger members compete to get the largest number of flips in a minute). 

Pancakes are easy to make a delicious to eat.

Below are two of my favourite recipes for you to try.  But why pancakes?

Shrove Tuesday is the last day before Lent begins.  Lent is our major penitential period: a time of prayer and reflection when we think about the ways in which we fail to live in the light of Christ and commit to turning again to God and all that is life-giving.  Lent has traditionally been a time of fasting.  Fasting is an ancient practice linked to charitable giving (so we give up our daily coffee or glass of wine and give the money we would have spent on it to charity;) being in solidarity with the poor and with Christ’s suffering; and reflecting on our need for food and our dependence on God and one another.

Pancakes were the last hurrah before the fast.  They were a way of using up fats and eggs (and other delicious things).

So here goes! 

**Why not send a photo of your pancakes this Tuesday (maybe a short video of the flipping skills)**


125 grams plain flour

300 millilitres of milk

1 large egg (make it organic people! chickens are God’s creatures too)

A pinch of salt

A teaspoon (or more) of caster sugar.

A splash of oil or melted butter.

Weigh out your flour, salt and sugar into a large bowl.  Make a dip in the centre of the flour.  Whisk together the egg and milk and SLOWLY whisk into the flour.

The key to a smooth batter is to add the liquid SLOWLY drawing in flour GRADUALLY.

 Ideally leave to stand for half an hour.

 To cook heat a thin based frying pan on a medium-high heat, oat the base of the pan with a very fine layer of oil or butter (I use a piece of kitchen roll to wipe the bottom of the pan with fat between pancakes).  Pour in one spoonful of batter and quickly tip the pan from side to side to coat the base with the batter.  Pop the pan back on the heat until the batter has set then flip the pancake over to cook the second side.   Tip onto a waiting plate, add the topping of your choice and scoff warm – yum yum.

 Traditional topping is a sprinkle of sugar and a squeeze of lemon but go wild!  Maple syrup, pureed fruit, jam, chocolate spread whatever you have to hand.


If you want a very thin lacy pancake (like a French crepe substitute half the milk for water and make sure the batter just covers the bottom of the pan – you should be able to get 16 pancakes form one egg!).

Cooked pancakes freeze well – make sure that you place a strip of greaseproof paper between each pancake and wrap well with two layers of clingfilm.  These can then be rolled around a stuffing of ricotta and spinach mixed with a little salt and nutmeg and baked in the oven topped with a tomato or roux sauce and some crumbled cheese for supper.



This uses a thicker batter with an added raising agent to make smaller, fatter, fluffy pancakes.

Add an additional 100 grams of flour, a teaspoon of baking powder and an extra (organic) egg.

This batter should not be left to stand but needs to be cooked STRAIGHTAWAY.

Once you pan is heated and oiled drop 3- 4 spoons of batter into individual rounds.  As soon as bubbles start to appear on the top of the pancake flip it over with a spatula (don’t try flipping this one) the second side cooks very quickly.

These are traditionally served in a stack drizzled with maple syrup.

In the vicarage this is our family birthday breakfast served with maple syrup, mixed berries or fruit compote and topped with a sparkler and served in bed.