Today is a very special day. To the religious, it’s Shrove Tuesday. To Americans, it’s Fat Tuesday and the beginning of Marti Gras. But to the British?
It’s Pancake Day.
Of all the holidays of the year that involve special food, Pancake Day was, and still is, the most holy and revered of all food holidays, because it is the most special. Normally, if we were to have pancakes on a Sunday morning, they would be the American style: light and fluffy, covered in maple syrup. However, on Pancake Day, we would have British style pancakes. They’re really good as a dinner, instead of a breakfast (though I’m sure you can have them as a breakfast) and we would only have these pancakes ONCE a year. That’s even more rare than turkey, which is had at least twice a year. And for me, the most special and amazing part of Pancake Day was my mother’s mushroom sauce. Mushrooms are one of my all time favourite foods, and this sauce was something I would BEG my mother to make.
So, in the spirit of Pancake Day, I will share with you my mother’s recipe for British style pancakes, AND the mushroom sauce.
My Mom’s Pancake Day Pancakes
3/4 cup of milk
2 cups all-purpose flour
2 eggs
2 tbsp butter/margarine
Add enough water to the milk to make 1 1/4 cups.
Put flour into large bowl and make a well in the centre.
Break the eggs into the well and whisk well gradually adding the milk mixture to make a smooth batter.
Melt the butter and add to batter, stir with whisk.
Leave batter stand for 30 mins, but stir well before using.
Preheat pan/griddle over medium heat. Lightly grease the hot surface.
Add large spoonfuls of batter, cook for a minute or two until golden brown on the underside.
You might notice bubbles appearing on the surface indicating the underside is done ( the first one or two usually don’t turn out so great for some reason)
Carefully flip pancake and cook briefly on the second side.
Serve with lemon juice and sugar or with mushroom sauce for a savoury treat.
Mushroom Sauce
1/4 cup margarine
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp pepper
4 tsp chicken bouillon powder
1/2 tsp paprika ( if you have it)
1 tsp parsley flakes ( again only if you have them)
2 cups water
1 cup mushroom chopped. or canned (drained)
Melt margarine in pan
Fry mushrooms gently
Mix in flour ,salt and pepper, parsley, bouillon powder and paprika.
Stir in water until it boils and thickens.
Makes about 2 cups.
(You can also use mushroom soup if you can’t get all the ingredients just add a few more mushrooms to make a better sauce.)