Practising for pancake day

 This year Pancake day is on Tuesday 9th February  otherwise known asShrove Tuesday, Mardi Gras, Martedi grasso, L'ultimo di Carnevale, or Pancake Day.

For us it was above all Pancake Day. It was the only day of the year that our Mum made us pancakes. We never thought to have them any other time. They were absolutely delicious. I have never tasted pancakes like hers. We would sit at the kitchen table with our knives and forks poised, on red alert to tuck in to our pancakes. She would make them one by one, carefully and expertly. We would watch in wonder as she deftly tossed them up in the air. We had them with lemon juice and sugar.

In Italy Carnevale starts as soon as the Three Wise Men have left their gifts. the enticing aromas of fritelle and crostole, put paid to any hope of losing the pounds that Christmas, New Year and the Befana  have brought. So all through Carnevale in Italy there are many opportunities to enjoy these special treats and it all comes to a grand finale on Shrove Tuesday. Then, on that day we have our pancakes, English style. This weekend we will have a practise run. It is very important to have the right pan, non stick and with the sides not too steep. My husband  is in charge of the tossing. We have a variety of fillings,like nutella, jam and cream, but nothing can compete with lemon juice and sugar. There are lots of recipes for pancakes, this is a simple basic one for practising.

 

4 rounded tablespoons of plain flour

pinch of salt

1 egg

250 ml milk

butter for frying

sugar and lemon juice for serving.

 

Find a bowl for mixing, a wooden spoon, a sieve and a small frying pan or omelette pan. Choose a plate for serving and put it to warm. Cut a square of greaseproof paper or foil, sprinkle it with sugar ready for the pancakes and put it near the place where you will be working.

Sift the flour and salt into a bowl and make a hollow in the centre. Crack the egg into the well and add about one third of the milk. Using , a wooden spoon stir gently starting in the centre of the bowl and mixing first the egg and milk and then gradually drawing in the flour from around the sides of the bowl. as you mix, gradually add a little more milk until about half has been added. Beat the batter very thoroughly and then add the remaining milk. Stir well and then pour into a jug.

Place the frying pan over a moderate heat and add a small piece of butter. when hot, pour in about 2 tablespoons of the batter and tip the pan so that the batter runs al over the base of the pan to make a thin pancake. Fry until the underside is brown, then turn with a knife or toss and cook the second side for a moment. Make sure they don't get too brown, just golden.

Tip the pancake out flat on to the sugared paper. Add a little more butter to the hot pan and cook the next pancake. Continue until all the batter is used up- you should get 12 small pancakes, depending on the size of your pan.

As each pancake is prepared, sprinkle with sugar and lemon juice or jam and roll up. Arrange on a hot plate and keep warm.

Serve with wedges of lemon.