What is Lent? Lent is the period between Ash Wednesday and Easter. Lent has forty days. The Sundays are not counted. Christians use the time for reflecting on the extent they rely on things other than God their maker who expects their complete loyalty. Traditionally, things are “given up”, eg chocolate and other luxuries either on Pancake Tuesday, the evening before Ash Wednesday, or during the course of Lent with the intent of leaving these things behind. It is a kind of repenting… turning away from. Very few Christians take this opportunity seriously in the twenty-first century. Serious followers of Jesus ask themselves, what have I made an idol or false God in my life?
Pancake Tuesday came about as a last opportunity to eat up all the little goodies left over from Christmas and the things that made the English Winter easier, so no more butter, oil, lard, dripping with which to cook, making sauces and gravies less enjoyable; cakes without icing, marzipan and so on.
So, what is Lent? It is a period of time at the end of each winter spent considering, what is getting in the way of complete loyalty to God (?) in readiness for meditating on the Cross and giving thanks to God on Easter Sunday, better known as Resurrection Day.
Make it count people!
And for your culinary pleasure, our pancake recipe…
- 100g plain flour
- 2 eggs
- 300ml milk
- 1 tbsp sunflower oil or vegetable, plus extra for frying
- pinch salt
- Add the flour and a pinch of salt to a large mixing bowl, sift and then make a well in the centre. Crack the eggs into the well and pour in about 50ml milk and 1 tbsp oil. Gently Whisk from the centre, gradually drawing the flour into the eggs, milk and oil. Continue to beat the mixture until you have a smooth, thick paste.
- Now add a little extra milk and whisk to loosen the thick batter, then while still whisking, slowly pour in the remaining milk. Continue until you have a consistency that is slightly thicker than single cream. Leave the batter for 30 mins.
- To cook, heat the pan on a moderate heat with a non-stick frying pan with as flat a bottom as possible. Add a splash of oil to the pan and allow to spread (tilt the pan a little to help the oil spread if need be). Using a ladle, take a scoop of the batter and ladle into the centre of the pan (you may need to experiment a little to find out the optimum amount of mixture to use for your pan size). Quickly tilt the pan to help the batter spread evenly (you could also use the underside of the ladle in a circular motion to help spread the batter if it doesn’t spread easily enough). You’re aiming for a thin and even layer of batter in the pan. If the pan is at the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn (you may need to experiment a little with pan temperature and how thinly you spread the mixture).
- To flip the pancake, hold the pan handle, slide a spatula under the pancake, then in a smooth motion, quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan and cook for another 30 secs before turning out onto a warm plate, use the spatula to spread out the pancake after turning if needed.
- For more pancakes, repeat steps 3 and 4 until you run out of batter!
Serving Suggestion: Grand Marnier and brown sugar.
Copyright © Passover People 2013 England, UK