Pancake Party

Many people enjoy pancakes... and parties... so why not combine the two? Shrove Tuesday is traditionally a day to feast and celebrate – so invite some friends over and make it a party!

The Origin of Pancake Day / Shrove Tuesday

Shrove Tuesday is historically a religious day, a day to celebrate and feast before Lent begins on Ash Wednesday.  Lent is a time of giving things up. So Shrove Tuesday is the last chance to indulge, and to use up the foods that aren't allowed in Lent.

Years ago there were many foods that Christians would not eat during Lent, such as meat and fish, eggs, milky foods and fats.  In order that no food was wasted families would eat these foods the day before Lent (Shrove Tuesday) so that they would not go off and be wasted during the forty days fasting of Lent.

Shrove Tuesday became associated with pancakes as they were a dish that could use up all the eggs, fats and milk in the house with just the addition of flour.  Shrove Tuesday is sometimes called “Pancake Day” after the fried batter recipe that is traditionally eaten on this day.

Organising your Pancake Party

Send invites to your guests asking them to bring their favourite filling or topping for a pancake.  This way you will all have a wide range of toppings to try or mix! Many people enjoy the traditional lemon and sugar, but you may find some new variations (see suggestions below).  If you are holding a Pancake Race (see below) then it may be a helpful for each guest who is to take part to bring a frying pan, unless you are holding heats!

Prepare the batter prior to the party to save time (give it a quick mix just before it is cooked).  Use large jugs or bowls to store the batter in the fridge until it is needed.

Designate an area or table for the toppings and fillings providing bowls and spoons; so that once your guests arrive they can add their toppings to the selection.  Hold your pancake race (see below) if you are having one, then the feasting can begin. 

depending on the number of guests you have will determine the number of frying pans you need to have cooking at one time, but anything more than three pans really requires a second cook to help keep an eye on the pancakes.

Serve your guests with fresh pancakes for them to add their choice of fillings or toppings.  It is a good idea to have some savoury nibbles, crisps, nuts or dips on hand in case you end up with only a selection of sweet toppings.  

Pancake Batter Recipe
(Makes approx 6-9 medium thickness pancakes)

This recipe has been used by one family for Pancake Parties for many years.

1 egg
4oz Self Raising flour
½ pint milk
(Full fat make the batter richer, semi-skimmed, makes a lighter batter and skimmed makes a more watery batter).

• Using a good whisk or hand blender, mix the milk and egg together, sieve the flour, and add it gradually until the batter is a smooth creamy consistency with no lumps.  Allow to rest for a minimum of 5 minutes.  If the batter is too thick add a little more milk, too runny add a little more flour and whisk again until it is the desired consistency.  Make multiple quantities of batter depending on the number of guests and store in the fridge until required.
• Heat the frying pan (non stick is best) over a medium/hot heat and add a knob of butter (low fat spreads do not work and only make the pancake stick and burn).  
• When the pan is hot and the butter sizzling, stir the batter then use a ladle to spoon in the batter and gently swirl around the pan until it forms an even layer.  Allow the batter to cook until it is no longer liquid and will slide in the pan when shaken gently from side to side. 
• Now for the tossing – an art form that can take some practice, as tossing can be easier than the catching, or alternatively use a spatula or fish slice to flip the pancake.  
• Allow to cook for a few minutes then slide onto a plate and choose a topping, or filling if you roll your pancakes.

Suggestions for Pancake Toppings

Pancakes (made from the recipe above) are neither sweet nor savoury and so lend themselves to any number of fillings or combinations.  Traditionally many people enjoy lemon and sugar on a pancake but there are many other toppings to try.

Sweet Fillings

Slice a banana onto the batter just after it is poured into the pan, when it is flipped the banana caramelises.  Stew an apple with sultanas, cinnamon and a little brown sugar and cool.  Honey, jam, syrup, sliced fruit, yogurt, cream or ice-cream are all great fillings alone or mixed.  Cherry and other pie fillings are available in tins and most supermarkets carry a range of bottled sauces such as butterscotch, maple syrup, chocolate and toffee especially in the weeks before Shrove Tuesday.

Savoury Fillings

Chopped ham or cooked bacon with a soft cheese, sliced mushrooms and chopped bacon with a hot tomato sauce, creamy mushroom and leek with chicken can all be rolled into a pancake to make a tasty alternative.  Rolling a cooked sausage, onions and ketchup in a pancake provides a variation of ‘Toad in the Hole’. For a vegetarian option add a selection of cooked vegetables with a cheese sauce.

Alcoholic Fillings

These suggestions are for the adults!... If you really want to indulge, why not try something a little more exotic? Cointreau, Grand Marnier and Archers Schnapps all make excellent fillings and are delicious with ice-cream or whipped cream, apricot purée and flaked almonds.

Fund Raising Pancake Party

Pancake batter is a cheap way to feed a large number of people, so why not turn your pancake party into a fund raising event for a local charity or local organisation.  This can be a great money spinning venture for Brownies, Cubs, Pre-schools, After School Clubs, Parent Teacher Associations etc.

Invite parents, carers, grandparents, brothers, sisters and neighbours to come to your Pancake Cafe.  Choose a selection on toppings; gather together plates, forks, spoons and napkins and organise a selection of drinks for your guests.  You could set a price per pancake and your guests can choose their toppings, or have an “Eat as much as you like” cafe for a set price. 

Whilst the cooking of the pancakes is an adult task children can be involved in the running and organisation of the cafe, making the batter, setting tables, arranging seating, taking orders for pancakes and drinks, serving the customers, clearing the tables and being a cashier etc.

The Origin of Pancake Racing

Pancake races are thought to have begun in 1445. A woman was busy cooking pancakes in her kitchen on Shrove Tuesday, and lost track of time.

Suddenly she heard the church bell ringing to call the faithful to church for confession. The woman raced out of her house and ran all the way to church; still holding her frying pan and wearing her apron.  The tradition of pancake races is still going strong nearly 600 years later.

Organising Pancake Races

Pancake races are best held outside – unless you have a large area where the floor is easily cleaned!  Although Shrove Tuesday can be sometimes be chilly a quick race outside should be fine if all contestants and spectators are suitable dressed.

The pancakes for racing should be prepared in advance of the party.  Generally they need to be thicker than you would eat normally to give them more strength for tossing.  Chilling them between sheets of greaseproof paper strengthens them, as well as preventing the pancakes from sticking together. The chilled pancakes can then be easily transferred to the contestants’ pans.
The race can be as long, short or as complicated as you choose. 

Whether it's a quick jog to the garden gate or a complicated assault course round the neighbourhood!  Set your rules for number of flips and where they must be done.  You could have adult and child races, with the winner of each going head to head to find the supreme champion.  The winner can be presented with a freshly made pancake or another suitable prize (a frying pan, whisk, spoon or apron tied with a ribbon/rosette).