We go ‘flippin’ mad for Pancakes….

Pancake day or Shrove Tuesday is amazing!! All the different fillings you can create is great, savoury or sweet, Pancake Day is always a hit at TruffleShuffle.
Have you ever wondered what, how and why the idea of eating pancakes on the day before Ash Wednesday came about? Well over 1,000 years ago, in the days before chocolate and crisps, making pancakes was a way of using up rich foods such as eggs, milk and sugar before the fasting season of Lent. Simple!
With only your creativity limiting what you can put in or on a pancake, today’s the perfect time to get creative and get everyone in the kitchen for some cakey action!

If you’ve somehow made it this far in life without ever having a Pancake covered in Lemon Juice and Sugar, follow our great recipe and enjoy a ‘flippin’ great evening….


For the pancake mixture you’ll need…
– 110g/4oz plain flour, sifted
– pinch of salt
– 2 eggs
– 200ml/7fl oz milk mixed with 75ml/3fl oz water
– 50g/2oz butter
To serve – the good bit…
– caster sugar
– lemon juice
– syrup
– whatever your hearts desire really!

How to make a pancake

  1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do.
  2. Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk…hopefully). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is nice and smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
  3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
  4. To serve, add whatever you like however out top choices are, lemon, sugar, toffee, golden syrup chocolate, or jam. Yummy!
  5. Repeat until you’re so full you can hardly move!

Fun Pancake facts…
The first pancake recipe appeared in an English cookbook in the 15th century
The largest number of pancakes tossed in the shortest amount of time is 349 tosses in two minutes, which was achieved by Dean Gould at Felixstowe, Suffolk in 1995.
The biggest pancake ever made and flipped measured 15.01m wide, 2.5cm deep and weighed 3 tonnes.
The most watched pancake-related video on YouTube is entitled Pingu’s Pancakes and features Pingu and family making pancakes.

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