Yesterday was Shrove Tuesday, Mardi Gras, Fat Tuesday or as we call it in England: Pancake Day. The day before Lent when you would traditionally use up all the good stuff before leaner times. It amused me to see that in America they have changed this to Pancake Week – and given that I’m a day late posting this recipe I’m relieved to have a week to celebrate pancakes in all their forms.
Mixing up a batter of eggs, milk, and flour, and cooking up small cakes on a griddle is an ancient cooking technique and can be seen in various forms around the world: French crêpes, Russian blini, British drop scones, Ethiopian injera, and Indian poori—a happy global family of pancakes. In America, the variety is vast—Native American nokehick, Dutch pannekoeken, buckwheat cakes and hoecakes, Johnnycakes and journey cakes, flapjacks and slapjacks, flippers and flapcakes (flap means to toss), griddle cakes, batter cakes, and plain old pancakes.