Traditional British Shrove Tuesday Pancakes

Shrove Tuesday Pancakes are a British tradition, better known as the star of Pancake Tuesday. However, they are so delicious, you’ll want to have them all year long!

Originally published on February 16, 2015.

As a little girl in Scotland, I remember bringing these lovely pancakes to school the day before Ash Wednesday. This day is called Shrove Tuesday or Pancake Tuesday in the UK (or Mardi Gras, aka Fat Tuesday in the US).

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I used to get so excited because we only made them once a year, and I just loved how they tasted!

Unfortunately, these pancakes are another source of confusion where the name, “pancake” means something different between the US and the UK.

American pancakes are typically light and fluffy and are eaten with syrup for breakfast, whereas British pancakes look more like crepes.

However, they are not the same as the French version, as the batter is a bit thicker. I could add even more confusion if we discussed Danish pancakes, but I won’t go there. 😂  Speaking of French recipes, get a fabulous recipe for an Epiphany tradition in France for Galette des Rois (King’s cake.) However, King’s cake in the US is for Fat Tuesday! Goodness it gets confusing, no?

This is another one of those holiday dishes which I could kick myself for only making once a year. Traditionally, they are served with a drizzle of lemon juice, and sprinkle of sugar, which is exactly the way I love them!

Speaking of sugar, here’s a twist on a Mardi Gras tradition of King Cake: King Cake cinnamon rolls!

I hope you try them as they are very simple to make, but actually look quite impressive! I just use a regular non-stick pan, but if you have a crepe pan, even better!

Get ready for St Patrick’s Day with my Irish whiskey cake or Guinness chocolate cake!

Traditional British Shrove Tuesday Pancakes

adapted from a Mrs. Beeton’s recipe          makes about 12 pancakes

FULL PRINTABLE RECIPE BELOW

Sift the flour and salt into a large bowl; make a well in the middle and add the beaten egg.

Stir in half the milk, working in the flour gradually until it begins to form a batter, then beat well and add the rest of the milk and liqueur or water.

Pour batter into a jug and let stand for about 15 minutes or longer before making any pancakes. After the batter has rested, heat a nonstick pan over medium high heat, add a little bit of butter to the center of the pan, stir the batter then pour in a small amount into the pan then swirl it so that it spreads thinly.

Cook for about one minute, then turn and cook the other side for about 30 seconds.

Place on a plate, drizzle with juice from a fresh lemon, sprinkle with sugar then roll or fold  to eat immediately.  If you’re not serving them right away, keep the pancakes on a plate over simmering water to keep warm. Add the lemon juice and sugar just before serving.

Continue adding a tiny bit of butter to the pan and cook the remaining batter.

These Shrove Tuesday pancakes will go quickly, so be forewarned, you may be asked to make a second batch immediately!

March 1st is St David’s Day! Celebrate with Welsh rarebit and Welsh cakes!

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Traditional British Shrove Tuesday Pancakes

Servings: 12 pancakes

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Additional Time: 15 minutes minutes

Total Time: 40 minutes minutes

Classic British pancakes served on Shrove Tuesday (Pancake Tuesday).

5 from 70 votes

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Ingredients

• ¾ cup all purpose flour plus 2 tbsp
• ⅛ tsp salt
• 1 egg beaten
• 8 oz milk
• your favorite liqueur, or water
• butter for pan
• lemon wedges and sugar to serve

US Customary - Metric

Instructions

• Sift the flour and salt into a large bowl; make a well in the middle and add the beaten egg.
• Stir in half the milk, working in the flour gradually until it begins to form a batter, then beat well and add the rest of the milk and liqueur or water.
• Pour batter into a jug and let stand for about 15 minutes before making any pancakes, if you have time. When batter has rested, heat a nonstick pan over medium high heat, add a little bit of butter to the center of the pan, stir the batter then pour in a small amount into the pan then swirl it so that it spreads thinly.
• Cook for about one minute, then turn and cook the other side for about 30 seconds.
• Place on a plate, drizzle with juice from a fresh lemon, sprinkle with sugar then roll or fold to eat immediately, or else keep the pancakes on a plate over simmering water to keep warm, then add the lemon juice and sugar. Continue adding a tiny bit of butter to the pan and cook the remaining batter.

Notes

Allowing the batter to rest for a while makes for better results.

Nutrition

Serving: 2pancakes | Calories: 46kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 37mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 53IU | Calcium: 27mg | Iron: 0.4mg

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Author: Christina Conte

Course Breakfast/Brunch

Cuisine British, Scottish

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