It’s Shrove Tuesday on 4th March, the day we all look forward to for our annual pancake feast and afterwards declare that we should eat pancakes more often. We rarely do of course, so this classic recipe is a way to ensure you make the most of your annual treat.
Berry season is long gone, but this sauce is a great opportunity to use up any frozen gluts from last year.
Makes about 6 pancakes, depending on the size of your pan
For the pancakes:
110g plain flour
2 medium eggs
½ pint whole milk
Pinch of salt
Pinch of sugar
Knob of butter
Vegetable oil and butter for frying
For the berry sauce:
Put all pancake ingredients in a blender and blend until smooth. You can use a whisk and bowl instead if you don’t have a blender, but leave the knob of butter out. Put a non-stick frying pan over a medium-high heat to warm.
While that is warming, put the ingredients for the sauce into a small saucepan over a medium heat, stir occasionally then simmer for 5-10 minutes. Remove from the heat.
Add a large knob of butter and glug of vegetable oil to the hot frying pan and swill around. Pour the excess into a jug to use for the next pancake.
Pour a ladle of pancake batter into the centre of the pan and move the pan around quickly to make sure it covers the pan. Leave to cook for a minute or so then check if it is ready to flip by shaking the pan vigorously, if it comes unstuck it is ready, if not give it a bit longer. Flip the pancake and cook for another minute.
Continue to cook the other pancakes, using the melted oil and butter to lubricate the pan each time and pile them onto a plate as you go.
To serve, fold pancakes into quarters and spoon the berry sauce over.