Traditional British Shrove Tuesday Pancakes

Shrove Tuesday Pancakes are a British tradition, better known as the star of Pancake Tuesday. However, they are so delicious, you’ll want to have them all year long! As a little girl in Scotland, I remember bringing these lovely pancakes to school the day before Ash Wednesday. This day is called Shrove Tuesday or Pancake Tuesday in the UK (or Mardi Gras, aka Fat Tuesday in the US).

This post contains Amazon affiliate links for your convenience at no additional cost to you. I used to get so excited because we only made them once a year, and I just loved how they tasted! Unfortunately, these pancakes are another source of confusion where the name, “pancake” means something different between the US and the UK. American pancakes are typically light and fluffy and are eaten with syrup for breakfast, whereas British pancakes look more like crepes.

However, they are not the same as the French version, as the batter is a bit thicker. I could add even more confusion if we discussed Danish pancakes, but I won’t go there. This is another one of those holiday dishes which I could kick myself for only making once a year. Traditionally, they are served with a drizzle of lemon juice, and sprinkle of sugar, which is exactly the way I love them!

I hope you try them as they are very simple to make, but actually look quite impressive! I just use a regular non-stick pan, but if you have a crepe pan, even better! Sift the flour and salt into a large bowl; make a well in the middle and add the beaten egg.

Stir in half the milk, working in the flour gradually until it begins to form a batter, then beat well and add the rest of the milk and liqueur or water. Pour batter into a jug and let stand for about 15 minutes before making any pancakes. Cook for about one minute, then turn and cook the other side for about 30 seconds. Place on a plate, drizzle with juice from a fresh lemon, sprinkle with sugar then roll or fold to eat immediately.

If you’re not serving them right away, keep the pancakes on a plate over simmering water to keep warm. Add the lemon juice and sugar just before serving. Continue adding a tiny bit of butter to the pan and cook the remaining batter. These Shrove Tuesday pancakes will go quickly, so be forewarned, you may be asked to make a second batch immediately! Don’t miss another recipe or travel post; sign up for my free subscription below.

I promise not to sell or share your info, ever! 1. Sift the flour and salt into a large bowl; make a well in the middle and add the beaten egg. 2. Stir in half the milk, working in the flour gradually until it begins to form a batter, then beat well and add the rest of the milk and liqueur or water. 3. Pour batter into a jug and let stand for about 15 minutes before making any pancakes. 4. Cook for about one minute, then turn and cook the other side for about 30 seconds.

This does have a tendency to boil over, so adjust the heat as necessary. Take the pot off the heat and put a lid on it. Let it sit overnight, or for about eight hours. Put the pot back over medium heat and stir in the pumpkin and maple syrup. Cook for 10 minutes or until the mixture is warm and soft.

Preheat oven to 350 degrees. In a separate bowl, coming oatmeal, bananas, eggs, apple cider vinegar, vanilla, almond butter, and almond milk. Mix together dry and wet ingredients until just combined. Mix in the chocolate chips. Stir sparingly to keep the muffins from becoming tough. Bake for about 22 minutes or until toothpick comes out clean.

Preheat oven to 380 degrees. Cook for about 20 minutes, or until it's firm. Set the oven to "high broil" for about three more minutes to give it a crispy crust. Serve hot or cold and enjoy! Slice 2 bananas and set aside. Mash the remaining banana and mix with milk, egg, oatmeal, and vanilla.

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