Before the period of Lent, a period of fasting, many people with religious beliefs would say their confessions and use up certain food stuffs. They would use up foods such as sugar, fat and eggs which are limited during Lent and have a last big feast.With these ingredients, the tradition of pancake making began!
Pancakes are really easy to make and something that the whole family can get involved with, from making the batter to adding the fillings – so have a look at our healthy recipe below and start flipping! Add fillings and toppings of your choice; blueberries, strawberries, peaches, raspberries – fruits are always a healthy option!
Wheatgerm Pancake (good source of fibre!)
2 eggs, lightly beaten
4 tablespoons rapeseed oil
450ml (16 fl oz.) buttermilk
1 dessertspoon bicarbonate of soda
8 tablespoons wheat germ
1/2 teaspoon salt
150g (5 oz.) wholemeal flour
1. In a medium bowl, mix eggs with oil and buttermilk. Stir in bicarbonate of soda, wheat germ and flour; mix until blended.
2. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 4 tablespoons for each pancake. Brown on both sides, turning once.