Ireland's Shrove Tuesday, the day before Ash Wednesday, includes the tradition of eating pancakes.
Happy
Shrove Tuesday. That’s right.
New Orleans may be leading Mardi Gras this fine Fat Tuesday in the U.S. before we go into Lenten fasting, beginning with tomorrow’s Ash Wednesday.
But, I’m going with Ireland's Máirt Inide, meaning
“Shrovetide Tuesday.” Tradition dictates we all eat pancakes.
These pancakes can be thinned and rolled up, filled with chocolate or jam, topped with fruit, saturated in syrup or just plain.
That’s according to my Book of Kells calendar, which was a Christmas gift from my uncle Billy.
My uncle goes to Ireland and all I get is a calendar.
OK, I went on the trip with him, my mother and sister last summer.
I fell so in love with the Irish people and culture that I’m adopting this celebration.
Shrove Tuesday, or Pancake Day, came about from the need to use up perishable ingredients in rich foods – sugar, butter, eggs and milk.
Irish Lenten fasting included giving up meat and dairy.
The Shrovetide season, which starts about four days before Ash Wednesday, is also known as the
marrying season. About 450 years ago, the Irish interpreted a church ruling to mean that marriages were not to be made during Lent.
So, the time right before Ash Wednesday, particularly Shrove Tuesday, became popular days to tie the knot.
This tradition has fallen out of favor.
I’m uncertain whether that’s because the Irish may have misinterpreted the church rule or couples just want to marry whenever they want.
Either way, pancakes will be on the menu today in my house.
There will also be some Irish coffee and corned beef.
I’m trying this recipe resembling crepes from a blog of the
Irish American Mom, which features great photos in a step-by-step.
Shrove Tuesday PancakesIngredients
•1 cup all-purpose flour
•1/2 teaspoon salt
•4 large eggs
•1 & 1/2 cup milk
•1/4 stick butter (2 oz melted)
•1/4 stick melted butter (for frying)
•Fresh squeezed lemon juice (2 lemons)
•1/4 to 1/2 cup sugar (for serving)
1.Make a batter by whisking together the flour, salt, eggs and milk.
2.Add the melted butter and continue to whisk to form a smooth, thin batter.
3. Heat an 8-inch skillet over medium-high heat, and brush with melted butter.
4. Pour about 1/4 cup of batter into the pan and tilt it from side to side to cover it in a thin layer of batter.
5.Reduce to medium heat. When the top is beginning to look dry after 1 to 2 minutes, flip the pancake and continue to cook for an additional 30 seconds to 1 minute on the second side.
6.Transfer the cooked pancake or crepe to a plate and cover with foil to keep warm. Repeat with the remaining batter. This recipe yields between 12 to 15, 8-inch pancakes, depending on how thickly they are poured.
7.When the pancakes are cooked, pour 1 to 2 teaspoons of lemon juice on the inside of each pancake, then sprinkle with sugar.
8.Roll each pancake to form a cylindrical shape. Serve immediately.
9.Alternative pancake fillings include jam, chocolate spread, maple syrup or golden syrup.
